Microbial Inactivation Modeling and Salting Characteristics of Shredded Kimchi Cabbages (Brassica Pekinensis L.) Treated With Radio Frequency Heating

Korean Journal of Food Preservation - South Korea
doi 10.11002/kjfp.2019.26.1.8
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

The Korean Society of Food Preservation

Related search

Radio-Frequency Heating

Nature
Multidisciplinary
1946English

Modeling of Sawtooth Destabilization During Radio‐frequency Heating Experiments in Tokamak Plasmas

Physics of Plasmas
Condensed Matter Physics
1996English

Characterization of Non-Heading Mutation in Heading Chinese Cabbage (Brassica Rapa L. Ssp. Pekinensis)

Frontiers in Plant Science
Plant Science
2019English

Heating of Supersonic Stream by Radio Frequency Discharge

The Journal of the Japan Society of Aeronautical Engineering
1961English

BBX32 Interacts With AGL24 Involved in Flowering Time Control in Chinese Cabbage (Brassica Rapa L. Ssp. Pekinensis)

Notulae Botanicae Horti Agrobotanici Cluj-Napoca
HorticulturePlant ScienceAgronomyCrop Science
2018English

Nitrate Poisoning Due to Ingestion of Cabbages (Brassica Oleracea Var. Capitata L.) (Brassicaceae) in Kitui County, Kenya

The Scientific World Journal
BiochemistryMedicineGeneticsMolecular BiologyEnvironmental Science
2019English

Dynamic Impedance Measurements During Radio-Frequency Heating of Cornea

IEEE Transactions on Biomedical Engineering
Biomedical Engineering
2002English

Electron Heating by Sheaths in Radio Frequency Discharges

Journal of Applied Physics
AstronomyPhysics
1992English

Genome-Wide Identification and Analysis of the Growth-Regulating Factor Family in Chinese Cabbage (Brassica Rapa L. Ssp. Pekinensis)

BMC Genomics
BiotechnologyGenetics
2014English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy