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Microbial quality of reduced-sodium napa cabbage kimchi and its processing

Won-Jae Song1, Ha-Yull Chung2, Dong-Hyun Kang1

  • 1Department of Agricultural Biotechnology Center for Food Safety and Toxicology Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences Seoul National University Seoul Korea.

Food Science & Nutrition
|March 9, 2019
PubMed

Keywords:
kimchilow‐salt foodmicrobial safetyprocessingreduced‐sodium

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