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		Growth inhibitory effects of kimchi (Korean traditional fermented vegetable product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus / Yong-Suk Kim, Zian-Bin Zheng and Dong-Hwa Shin by Kim, Yong-Suk \| Zheng, Zian-Bin \| Shin, Dong-Hwa. Source: Journal of Food ProtectionMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Microbial ecology of watery kimchi / Kyu Hang Kyung ...[et al.] by Kyung, Kyu Hang. Source: Journal of Food ScienceMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Source tracking and succession of Kimchi lactic acid bacteria during fermentation / Se Hee Lee, Ji Young Jung and Che Ok Jeon by Lee, Se Hee \| Jung, Ji Young \| Jeon, Che Ok. Source: Journal of Food ScienceMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Effects of different salt treatments on the fermentation metabolites and bacterial profiles of kimchi / Dong Wook Kim ...[et al.] by Kim, Dong Wook. Source: Journal of Food ScienceMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Pathogenic Escherichia coli and Salmonella can survive in kimchi during fermentation. Yukyung Choi ...[et al.] by Choi, Yukyung. Source: Journal of Food ProtectionMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)

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