참고문헌
- Korean, J. Dietary Culture v.10 Literature review on kimchi, Korean fermented vegetable foodsⅠ. History of kimchi making Lee, C. H.;Ahn, B. S.
- Korean J. Food Sci. Technol. v.16 Effect of temperature and salt concentration on kimchi fermentation Mheen, T. I.;Kwon, T. W.
- Korean J. Food Sci. Technol. v.21 Evaluation of gamma irradiation for extendign the shelf life of kimchi Cha, B. S.;Kim, W. J.;Byun, M. W.
- Korean J. Food Sci. Technol. v.22 Effect of temperature and salts concentration of kimchi manufacturing on storage Choi, S. Y.;Kim, Y. B.;Yoo, J. Y.;Lee, I. S.;Chung, K. S.;Koo, Y. J.
- J. Korean Soc. Food. Nutr. v.17 Changes in pectin substance of lower salted Chinese cabbage kimchi with pH adjuster during fermentation Kim, S. D.;Lee, S. H.;Kim, M. J.;Oh, Y. A.
- Korean J. Food Sci. Technol. v.23 Addition of salts and their mixtures for inprovement of storage stability of kimchi Kim, W. J.;Kang, K. O.;Kyung, K. H.;Shin, J. I.
- Korean J. Soc. Food Sci. v.4 The effect of salt and food preservatives on the growth of lactic acid bacteria isolated from kimchi Ahn, S. J.
- Korean J. Food Sci. Technol. v.27 Screentng of natural preservatives to inhibit kimchi fermentation Moon, K. D.;Byun, J. A.;Kim, S. J.;Han, D. S.
- Korean, J. Dietary Culture v.3 Effects of K-sorbate, salt-fermented fosh and CaCl₂addition on the texture changes of Chineses cabbage during kimchi fermentation Hwang, I. J.;Yoon, E. J.;Hwang, S. Y.;Lee, C. H.
- J. Korean Soc. Food Sci. v.11 Effects of salt-fermented fish and chitosan addition on the pectic substance and the texture changes of kimchi during fermentation Ahn, S. C.;Lee, G. J.
- J. Korean Soc. Food Sci. v.8 Effect of onion on kimchi fermentation(Ⅰ) Yi, J. H.;Rhee, H. S.
- Korean J. Food Sci. Technol. v.21 Prevention of pectinolytic softening of kimchi tissue Baek, H. H.;Lee, C. H.;Woo, D. H.;Park, K. H.;Pek, U. H.;Lee, K. S.;Nam, S. B.
- Agricultural and fishery annual statistic, ministry of agricultural and fishery Agricultural and fishery
- Korean J. Food Sci. Technol. v.28 Flaver characteristics of kakdugi by radish cultivars and seasons Kim, M. R.;Jhee, O. H.;Yoon, H. M.;Yang, C. B.
- Korean J. Food Sci. Technol. v.24 Changes in the factors associateded with decrease of pungency in kakdugi during fermentation Kim, M. R.;Rhee, H. S.
- J. Food Sci. v.58 Decrease of pungency in radish kimchi during fermentation Kim, M. R.;Rhee, H. S.
- 충남생활과학회지 v.1 The change of non-volatile organic acids in radish kimchi with different concentrations of salt during fermentation Kim, M. R.;Jhee, O. H.
- J. Korean Soc. Food Sci. Nutr. v.27 Effect of fermentation temperature on free sugar, organic acid and volatile compounds of kakdugi Kim, S. D.;Haver, W. D.;Jang, M. S.
- J. Korean Soc. Food Sci. v.2 Change of texture in terms of the contents of cellulose, hemicellulose and pectic substances during fermentation of radish kimchi Jung, G. H.;Rhee, H. S.
- Korean J. Food Sci. Technol. v.22 Effect of sodium acetate and calcium chloride on characteristics of kakdugi Um, J. Y.;Kim, K. O.
- Korean J. Food Sci. Technol. v.23 Effect of calcium acetate and potassium sorbate on characteristics of kakdugi Kim, S. Y.;Um, J. Y.;Kim, K. O.
- J. Korean Agri. Chem. Soc. v.34 Combined effects of microwave heating and salts addition on physical charteristics of kakdugi Yun, J. W.;Kim, J. K.;Kim, W. J.
- J. Korean Agri. Chem. Soc. v.34 Combinded effects of salts mixture addition and microwave heating on storage stability of kakdugi Yun, J. W.;Kim, J. K.;Lee, J. K.;Kim, W. J.
- Korean J. Food Sci. Technol. v.17 preheating treatment for preventation of tissue softening of radish root kimchi Yook, C.;Chang, K.;Park, K. H.;Ahn, S. Y.
- Korean J. Food Sci. Technol. v.27 Retardation of kimchi fermentation by the extacts of alluium tuberosum and growth inhibition of related microorganisms Kim, S. J.;Park, K. H.
- Korean J. Food Sci. Technol. v.27 Antimicrobial activities of the extracts of vegetable kimchi stuff Kim, S. J.;Park, K. H.