Work

Effects of Preheating Treatment and Chitosan Addition on the Textural Properties of Korean Radish during Salting

Year: 1994

Type: article

Source: Journal of the Korean Society of Food Culture

Authors: Hee-Seoup Rhee, Gui-Ju Lee

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W754279949

FWCI:

Cites:

Cited by:

Related to: 10