Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 33 Issue 5
- /
- Pages.545-550
- /
- 2001
- /
- 0367-6293(pISSN)
Effect of High Hydrostatic Pressure on the Quality of Chinese Cabbage Kimchi
초고압 처리가 배추김치의 품질특성에 미치는 영향
- Kim, Dong-Won (Department of Biotechnology, Yonsei University) ;
- Park, Seok-Jun (Department of Biotechnology, Yonsei University) ;
- Park, Ji-Yong (Department of Biotechnology, Yonsei University)
- Published : 2001.10.01
Abstract
Effects of high hydrostatic pressure on pH, titratable acidity, color, hardness and microorganisms of Chinese Cabbage Kimchi were investigated. Kimchi was pressurized at