References
- Statistical yearbook of foreign trade
- Statistical yearbook of foreign trade
- Korean J. Food Sci. Technol. v.23 Kinetic modelling for the prediction of shelf-life of kimchi bases on total acidity as a quality index Lee,K.H.;Cho,H.Y.
- Korean J. Food Sci. Technol. v.20 Some quality changes during fermentation of kimchi Ku,K.H.;Kang,K.O.;Kim,W.J.
- Critical Review in Food Science and Nutrition v.34 Biochemical, microbiological, and nutritional aspects of kimchi Cheigh,H.S.;Park,K,Y.
- Handbook of indigenous fermented foods Steinkraus,K.H.;Cullen,R.E.;Peterson,C.S.;Nellis,L.F.;Gravitt,B.K.
- Korean fermented foods Lee,S.R.
- J. Korean Soc. Food Nutr. v.4 Studies on the movements and interchanges of vegetable pickles in China, Korea and Japan Lee,S.W.
- Korean J. Food Sci. Technol. v.20 Changes in the taste and flavour compounds of kimchi during fermentation Hawer,W.D.S.;Ha,J.H.;Seog,H.M.;Nam,Y.J.;Shin,D.W.
- Food composition table(4th ed.) O.R.D.
- Science and technology of kimchi(2nd ed.) Choi,S.Y.;Koo,Y.J.
- Science and industry of kimchi v.2 Regular intake of kimchi prevents colon cancer Oh,Y.J.;Hwang,J.J.;Leitzmann,C.
- National Nutrition Survey Report Ministry of Health and Social Affairs
- National Nutrition Survey Report Ministry of Health and Social Affairs
- National Nutrition Survey Report Ministry of Health and Social Affairs
- Korea Statistical Yearbook National Statistical Office