Physicochemical Characteristics and Sensory Properties of Commercial Mukeunji Products-Reference-Cited by-同舟云学术

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Physicochemical Characteristics and Sensory Properties of Commercial Mukeunji Products

Published:2015-05-31 Issue:5 Volume:44 Page:702-708
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Hur Sung-Won,Ko Myeung-Sin,Kim Mi-Ran,Lee Hye-Ran,Chung Seo-Jin,Cho Mi-Sook

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201525041022640.pdf

Reference16 articles.

1. Changes in Quality Characteristics of Kimchi Added with the Fresh Red Pepper (Capsicum Annuum L.)

2. Production and Fermentation Characteristics of Mukeunji with a Mixed Starter

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. Isolation and Characterization of Weissella cibaria Bacteriophage from Commercial Baechu-Kimchi;Journal of the Korean Society of Food Science and Nutrition;2021-10-31

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