Studies on the Pasteurization Conditions for Long-term Storage of Kimchi

Hwang, Jong-Hyun; Yu, Kwang-Won; Lee, Kyong-Heang

doi:10.13050/foodengprog.2004.8.1.30

Food Eng. Prog. 2004; 8(1):30-39

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2004.8.1.30

Article

김치의 장기 저장을 위한 살균시기에 관한 연구

황종현¹, 유광원¹, 이경행¹^,^*

Studies on the Pasteurization Conditions for Long-term Storage of Kimchi

Jong-Hyun Hwang¹, Kwang-Won Yu¹, Kyong-Heang Lee¹^,^*

Author Information & Copyright ▼

¹국립 청주과학대학 김치식품과학과

¹Department of Kimchi & Food Science, Chongju National College of Science & Technology

^*Corresponding author: Kyong-Heang Lee, Professor, Dept. of Kimchi & Food Science, Chongju National College of Science & Technology, Jeungpyeong-gun, Chungbuk 368-701, Republic of Korea. Phone: 043-820-5334

ⓒ Copyright 2004 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Feb 28, 2004