Changes in the physicochemical properties of kimchi cabbage preserved at deep freezing temperatures during long-term storage

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Dong Hyeon Park, MinJi Kim, Min Jung Lee, Sung Jin Park, Ji-Young Choi, Mi-Jung Choi, Sung Hee Park

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Dong Hyeon Park(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea)
MinJi Kim(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea)
Min Jung Lee(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea)
Sung Jin Park(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea)
Ji-Young Choi(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea)
Mi-Jung Choi(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Republic of Korea)
Sung Hee Park(Kimchi Industry Promotion Division, Practical Technology Research Group, World Institute of Kimchi, Republic of Korea)

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