(Q56954402)

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Use of color indicators as an active packaging system for evaluating kimchi fermentation

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scholarly article

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Use of color indicators as an active packaging system for evaluating kimchi fermentation (English)

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Seok-In Hong

1

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Wan-Soo Park

2

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publication date

October 2000

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Journal of Food Engineering

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46

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1

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67-72

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Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products).

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https://api.crossref.org/works/10.1016%2FS0308-8146%2800%2900141-2

7 January 2021

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10.1016/S0308-8146(00)00141-2

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