절임배추의 단기 유통 품질지표 평가-Reference-Cited by-同舟云学术

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절임배추의 단기 유통 품질지표 평가

Published:2017-02 Issue:1 Volume:24 Page:36-43
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Kim Min-Jung,Song Hye-Yeon,Park Sang-Un,Chun Ho Hyun,Han Eung Soo,Chung Young-Bae

Funder

World Institute of Kimchi an Annex of Korea Food Research Institute

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2017.24.1.36

Reference24 articles.

1. Kimchi microflora history, current status, and perspectives for industrial kimchi production;Jung;Appl Microbiol Biotechnol,2014

2. Microbial population dynamics of kimchi, a fermented cabbage product;Cho;FEMS Microbiol Lett,2006

3. Biochemical, microbiological and nutritional aspects of kimchi (Korean fermented vegetable prducts);Cheigh;Crit Rev Food Sci Nutr,1994

4. Health benefits of kimchi (Korean fermented vegetables) as a probiotic food;Park;J Med Food,2014

5. Freshness prolongation of crisphead lettuce by vacuum cooling and cold-chain system;Kim;Korean J Food Sci Technol,1995

Cited by 1 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

1. Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi;Foods;2021-08-20

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