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한국식품저장유통학회지 = Korean journal of food preservation, v.27 no.5, 2020년, pp.590 - 600
Choi, Eun Ji , Lee, Jeong Hyeon , Son, Jae Yong , Park, Chun Wan , Chun, Ho Hyun
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The effects of high-hydrostatic-pressure (HHP) conditions on the physicochemical quality and histological changes in kimchi cabbage (Brassica rapa L. ssp. pekinensis) during salting were investigated. The salinity and electrical conductivity of shred-type kimchi cabbage salted for 5 min with 15% br...
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