Effects of CO<sub><nobr>2</nobr></sub> absorbent and high-pressure treatment on the shelf-life of packaged Kimchi products期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Effects of CO₂ absorbent and high-pressure treatment on the shelf-life of packaged Kimchi products

Authors:	Joo W. Lee,Dong S. Cha,Keum T. Hwang,& Hyun J. Park

Affiliation:	Graduate School of Biotechnology, Korea University, Seoul 136-701, Korea;Department of Food Science and Human Nutrition, Chonbuk National University, Chonju, Chonbuk, 561-756, Korea;Graduate School of Biotechnology, Korea University, Seoul 136-701, Korea and Department of Packaging Science, Clemson University, Clemson, SC 29634-0370, USA

Abstract:

Keywords:	CO₂ accumulation lactic acid bacteria pouch inflation total acidity total viable cells