EFFECTS OF UV-C IN A TEFLON-COIL AND HIGH HYDROSTATIC PRESSURE COMBINED TREATMENT FOR MAINTENANCE OF THE CHARACTERISTIC QUALITY OF DONGCHIMI (WATERY RADISH KIMCHI) DURING ROOM TEMPERATURE STORAGE

Journal Article

PARK, H.M. SHAHBAZ, H. RYOO, J.U. KIM, S. KIM, D.U. LEE, K. GHAFOOR and J. . 2016

• المجلة \ الصحيفة: Journal of Food Processing and Preservation
• الصفحات: doi:10.1111/jfpp.13057