QUALITY CHANGES OF SALTING CHINESE CABBAGE WITH ELECTROLYZED WATER TREATMENT DURING STORAGE

Jeong, Jin Woong; Park, Kee Jai; Lim, Jeong Ho

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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QUALITY CHANGES OF SALTING CHINESE CABBAGE WITH ELECTROLYZED WATER TREATMENT DURING STORAGE

Jeong, Jin Woong ¹ ; Park, Kee Jai ; Lim, Jeong Ho ²

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Jeong, Jin Woong; Park, Kee Jai; Lim, Jeong Ho. QUALITY CHANGES OF SALTING CHINESE CABBAGE WITH ELECTROLYZED WATER TREATMENT DURING STORAGE. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/quality-changes-of-salting-chinese-cabbage-with-electrolyzed-water-treatment-dur?lang=en>. Acesso em: 06 Nov. 2026. Copy citation

Jeong, Jin Woong, 2022, QUALITY CHANGES OF SALTING CHINESE CABBAGE WITH ELECTROLYZED WATER TREATMENT DURING STORAGE. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/quality-changes-of-salting-chinese-cabbage-with-electrolyzed-water-treatment-dur?lang=en>. Copy citation

Jeong, Jin Woong. (2022, May). QUALITY CHANGES OF SALTING CHINESE CABBAGE WITH ELECTROLYZED WATER TREATMENT DURING STORAGE. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Jeong, Jin Woong, QUALITY CHANGES OF SALTING CHINESE CABBAGE WITH ELECTROLYZED WATER TREATMENT DURING STORAGE. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/quality-changes-of-salting-chinese-cabbage-with-electrolyzed-water-treatment-dur?lang=en Copy citation

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¹ Korea Food Research Institute ;

² Food standardization / Korea Food Research Institute

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Food Biotechnology

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