Application of gamma radiation for the reduction of norovirus and the quality stability in optimally ripened cabbage kimchi

Published 2017 View Full Article

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Title
Application of gamma radiation for the reduction of norovirus and the quality stability in optimally ripened cabbage kimchi
Authors
Keywords
Gamma radiation, Murine norovirus-1, Cabbage kimchi, pH, Acidity, D-value
Journal
FOOD RESEARCH INTERNATIONAL
Volume 100, Issue -, Pages 277-281
Publisher
Elsevier BV
Online
2017-08-31
DOI
10.1016/j.foodres.2017.08.061

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