Permeabilities of Korean Earthenware Containers and Their Potential for Packaging Fresh Produce
![]() |
Seo, Gyeong-Hee
(Division of Food Science and Biotechnology, Kyungnam University)
Chung, Sun-Kyung (Department of Baking & Confectionery, Changwon College) An, Duck-Soon (Division of Food Science and Biotechnology, Kyungnam University) Lee, Dong-Sun (Division of Food Science and Biotechnology, Kyungnam University) |
1 |
Mathematical model for perforation effect on oxygen and water vapor dynamics in modified-atmosphere packages
/
DOI |
2 |
Dynamics of internal atmosphere and humidity in perforated packages of peeled garlic cloves
/
DOI |
3 |
Food Packaging
/
|
4 |
Predicting relative humidity in modified atmosphere packaging system containing blueberry and moisture absorbent
/
DOI |
5 |
A summary of CA requirements and recommendations for fruits other than apples and pears
/
|
6 |
Size measurement;Powder Technology Handbook
/
|
7 |
Powder Surface Area and Porosity
/
|
8 |
Porous Materials: Process Technology and Applications
/
|
9 |
Control of mass transfer in foods with ediblecoatings and films;Advances in Food Engineering
/
|
10 |
Design of modified atmosphere packaging for fresh produce;Active Food Packaging
/
|
11 |
Respiratory characteristics and storage quality of Korean fresh ginseng as influenced by harvest time and plastic film packaging
/
|
12 |
Reliability of Raman microspectroscopy in analyzing ancient ceramics: the case of ancient Vietnamese porcelain and celadon glazes
/
DOI |
13 |
Shelf life extension of Taleggio cheese by modified atmosphere packaging
/
|
14 |
Fruits and vegetables;Principles and Applications of Modified Atmosphere Packaging of Foods
/
|
15 |
Adsorption, permeation, and diffusion of gases in microporous glass membranes
/
DOI |
16 |
Effects of different packaging materials and techniques on the curing of Kashar cheese and on its surface moulds
/
|
17 |
Microbial flora in hard and soft cheeses packed in flexible plastic films
/
|
18 |
The primitive pottery age of northeast Asia and its importance in the Korean food history
/
|
19 |
Fermentation Technology in Korea
/
|
20 |
Analysis of the earthenware of Gaya in western Gyeong-narn Province
/
|
21 |
Quality changes of traditional doenjang fermented in different vessels
/
|
22 |
Effect of packaging unit and temperature on the volume expansion of flexible permeable package of kimchi
/
DOI |
23 |
Selecting plastics and composite barrier systems for food packages;Food Product-Package Compatibility
/
|
24 |
Effect of different oxygen permeability packaging films on the quality of sous-vide processed seasoned spinach soup
/
|
25 |
Suitability of plastic films for modified atmosphere packaging of fruits and vegetables
/
DOI ScienceOn |
26 |
The effects of using packaging films with different permeabilities on the quality of Korean fermented red pepper paste
/
DOI |
27 |
Test method for particle size distribution of soils. Korean Industrial Standard KSF2302
/
|
![]() |