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

This study evaluated the microbial safety of reduced‐sodium napa cabbage kimchi products by comparing with conventional kimchi samples. Five commercial kimchi samples were collected from different manufacturers in Korea. Total aerobic plate counts and coliforms counts between regular and reduced‐sod...

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Detalles Bibliográficos
Autores principales: Song, Won‐Jae, Chung, Ha‐Yull, Kang, Dong‐Hyun, Ha, Jae‐Won
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392845/
https://www.ncbi.nlm.nih.gov/pubmed/30847142
http://dx.doi.org/10.1002/fsn3.898