Effect of Ozone Treatment for Sanitation of Chinese Cabbage and Salted Chinese Cabbage
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200804503865024.pdf
Reference14 articles.
Cited by 21 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
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3. Comparison of Quality Characteristics of Brined Baechu Cabbage Prepared by Different Salting Methods;Journal of the Korean Society of Food Science and Nutrition;2022-06-30
4. Effect of Ultraviolet-C Light-Emitting Diode Treatment on Disinfection of Norovirus in Processing Water for Reuse of Brine Water;Frontiers in Microbiology;2022-05-19
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