Effect of Combined Pallet Unit MAP and Plasma
Treatment for Extending the Freshness of Spring
Kimchi Cabbage

Lee, Hye-Ok; Lee, Young-Joo; Kim, Ji-Young; Kim, Byeong-Sam

doi:10.12972/kjhst.20180023

HST

2018

DOI: 10.12972/kjhst.20180023

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Effect of Combined Pallet Unit MAP and Plasma Treatment for Extending the Freshness of Spring Kimchi Cabbage

Hye-Ok Lee,

Young-Joo Lee,

Ji-Young Kim

et al.

Abstract: This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Cited by 7 publications

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Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage

Min

Kim²,

Jeon³

et al. 2022

Food Sci Biotechnol

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Effect of Combined Pallet Unit MAP and Plasma Treatment for Extending the Freshness of Spring Kimchi Cabbage

Abstract: This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Cited by 7 publications

References 12 publications

Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage

Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage

Effect of storage in pallet-unit controlled atmosphere on the quality of Chinese cabbage (Brassica rapa L. spp. pekinensis) used in kimchi manufacturing

Comprehensive investigation of corrugated fiberboard boxes with edge vents for ambient loading of Chinese cabbage: Part Ⅱ – Quality changes in cellulose paper- and LLDPE film-wrapped Chinese cabbage stored in ventilated corrugated fiberboard boxes

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