Quality characteristics of outer leaves of Kimchi cabbage according to various blanching treatment conditions-Reference-Cited by-同舟云学术

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Quality characteristics of outer leaves of Kimchi cabbage according to various blanching treatment conditions

Published:2016-12 Issue:7 Volume:23 Page:939-944
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Hong Joo-Heon,Hwang Tae-Young

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.7.939

Reference21 articles.

1. Industrialization of salted Chinese cabbages and fresh-cut Chinese cabbage;Ku;Food Science and Industry,2013

2. Ministry of Agriculture and Forestry (MAF) Statistics of vegetables production amount 2012 MAF (http://www.mafra.go.kr) (accessed April, 2016)

3. Doopedia http://terms.naver.com/entry.nhn?docId=1267816&cid=40942&ategoryId=32106 (accessed April, 2016) 2016

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