Application of the general stability index method to assess the quality of salted kimchi cabbage during cold storage

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Hae-Il Yang(Practical Technology Research Group, World Institute of Kimchi, Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University)
Sung-Gi Min(Practical Technology Research Group, World Institute of Kimchi)
Jong-Bang Eun(Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University)
Young-Bae Chung(Practical Technology Research Group, World Institute of Kimchi)

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