Comparison of Chemical and Microbiological Characteristics of Commercial Kimchi Products in Korea and Japan-Reference-Cited by-同舟云学术

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Comparison of Chemical and Microbiological Characteristics of Commercial Kimchi Products in Korea and Japan

Published:2012-04-30 Issue:2 Volume:44 Page:155-161
ISSN:0367-6293
Container-title:Korean Journal of Food Science and Technology
language:en
Short-container-title:Korean Journal of Food Science and Technology

Author:

Cho Seung-Kee,Moon Jin-Seok,Kim Yu-Jin,Kim Ji-Eun,Choi Hwa-Young,Ahn Ji-Eun,Otgonbayar Gan-Erdene,Eom Hyun-Ju,Kim Tae-Jip,Kim Yeon-Mi,Kim Hye-Rim,Han Nam-Soo

Publisher

Korean Society of Food Science and Technology

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfst1/JAKO201217034921530.pdf

Cited by 4 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. Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability;Food Science and Biotechnology;2018-06-01

2. Comparative quality analysis of kimchi products manufactured in Korea, Japan, and China;Korean Journal of Food Preservation;2016-12

3. Quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with such cabbages;Korean Journal of Food Preservation;2013-12-30

4. Comparing the Properties and Functionality of Kimchi Made with Korean or Japanese Baechu Cabbage and Recipes;Journal of the Korean Society of Food Science and Nutrition;2013-04-30

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