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Improvement in storage stability of Danmooji (salted radish) by high hydrostatic pressure and heat treatment

1998

Kim, B.K. (Dankook University, Cheonan (Korea Republic). Department of Food Engineering) | Hong, K.P. | Park, J.Y. (Yonsei University, Seoul (Korea Republic). Department of Biotechnology and Bioproduct Research Center)

AGROVOC Keywords
alimentos fermentados enzimas enzyme enzymes fermented foods food hygiene heat treatment higiene de los alimentos radis radishes raphanus sativus traitement thermique
Bibliographic information
Volume 30 Issue 1 ISSN 0367-6293
Pagination
pp. 132-138
Other Subjects
Aliment fermente; Tratamiento termico; Rabano; Hygiene des aliments
Language
Korean
Note
Summaries (En, Ko)
3 illus.; 4 tables; 20 ref.
Type
Summary; Bibliography
1998-08-15
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