:: Journal of The Korean Society of Food Culture ::

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Critical review on Active Technologies to Regulate the Levels of Carbon Dioxide and Oxygen for Kimchi Packaging

Suyeon Jeong, Hyun-Gyu Lee, Jung-Soo Lee, SeungRan Yoo

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.233-239

DOI:https://doi.org/10.7318/KJFC/2019.34.2.233
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