Effects of UV-C in a Teflon-Coil and High Hydrostatic Pressure Combined Treatment for Maintenance of the Characteristic Quality of Dongchimi (Watery Radish Kimchi) during Room Temperature Storage

H. M. Shahbaz, H. Ryoo, J. U. Kim, S. Kim, D. U. Lee, K. Ghafoor, J. Park

Research output: Contribution to journal › Article › peer-review

8 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Effects of UV-C in a Teflon-Coil and High Hydrostatic Pressure Combined Treatment for Maintenance of the Characteristic Quality of Dongchimi (Watery Radish Kimchi) during Room Temperature Storage'. Together they form a unique fingerprint.

Food Science