Author:
Seong Gi-Un,Chung Hun-Sik,Chung Shin-Kyo
Publisher
The Korean Society of Food Preservation
Reference17 articles.
1. A study on the shelf-life extension of minimally processed carrot;Lee;J Fd Hyg Safety,2008
2. Development of minimal processing technology for Korean fruit and vegetables;Kim;Korean J Soc Food Sci,2000
3. Assessment of demand and use of fresh-cut produce in school foodservice and restaurant industries;Sun;J Korean Soc Food Sci Nutr,2010
4. Comparison of the quality characteristics between spring cultivars of kimchi cabbage (Brassica rapa L. ssp. pekinensis);Lee;Korean J Food Preserv,2013
5. Contents of chemical constituents in organic Korean cabbages;Seong;Korean J Food Preserv,2006
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献