Combined Effects of Sanitizer Mixture and Antimicrobial Ice for Improving Microbial Quality of Salted Chinese Cabbage during Low Temperature Storage

최은지,; 정영배,; 한애리,; 천호현,

doi:10.3746/jkfn.2015.44.11.1715

Journal of the Korean Society of Food Science and Nutrition

2015

DOI: 10.3746/jkfn.2015.44.11.1715

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Combined Effects of Sanitizer Mixture and Antimicrobial Ice for Improving Microbial Quality of Salted Chinese Cabbage during Low Temperature Storage

최은지 최은지¹,

정영배 정영배²,

한애리 한애리³

et al.

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Cited by 8 publications

References 26 publications

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Combined Effects of Sanitizer Mixture and Antimicrobial Ice for Improving Microbial Quality of Salted Chinese Cabbage during Low Temperature Storage

Cited by 8 publications

References 26 publications

Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage

Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage

Sequential application of plasma-activated water and mild heating improves microbiological quality of ready-to-use shredded salted kimchi cabbage (Brassica pekinensis L.)

Non-destructive monitoring of qualitative properties of salted cabbage using hyperspectral image analysis

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