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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| 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 |