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Author: Jeong Hyeon Lee
2 Articles are founded.
Preparation and physicochemical quality characteristics of salted kimchi cabbage using high-hydrostatic-pressure salting process
초고압 절임 공정을 이용한 절임 배추 제조 및 이화학적 품질 특성
초고압 절임 공정을 이용한 절임 배추 제조 및 이화학적 품질 특성
Eun Ji Choi 
, Jeong Hyeon Lee , Jae Yong Son , Chun Wan Park , Ho Hyun Chun
, Jeong Hyeon Lee , Jae Yong Son , Chun Wan Park , Ho Hyun Chun
Korean J. Food Preserv. 2020;27(5):590-600.
https://doi.org/10.11002/kjfp.2020.27.5.590
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https://doi.org/10.11002/kjfp.2020.27.5.590
Effect of pallet unit-controlled atmosphere packaging in maintaining the quality of kimchi cabbage (Brassica rapa L. ssp. pekinensis) harvested in the summer
여름 배추의 품질 유지를 위한 pallet unit-controlled atmosphere 포장 효과
여름 배추의 품질 유지를 위한 pallet unit-controlled atmosphere 포장 효과
Korean J Food Preserv 2019;26(3):264-273.
https://doi.org/10.11002/kjfp.2019.26.3.264
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https://doi.org/10.11002/kjfp.2019.26.3.264
