Food Science and Preservation (한국식품저장유통학회지)
- Volume 2 Issue 2
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- Pages.277-284
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- 1995
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Quality Changes and Shelf-life of Cut Cabbage Kimchi under Various Storage Temperatures and Packing Materials
저장온도 및 포장재에 따른 절단배추 김치의 품질변화 및 Shelf-life
- Choe, Gi-Chan ;
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Kim, Mi-Yeon
(Kyungpook National University) ;
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Jeong, Sin-Gyo
- Published : 1995.10.01
Abstract
To study the shelf-life of cut cabbage kimchi, we examined the several quality characteristics of cabbage kimchi under various storage temperatures and packing materials. The pH of kimchi extracts were decreased to 4.0 in the condition of storage at 8