References
- Official Methods of Analysis (14th ed.) AOAC
- Official analytical methods of the American trade association ASTA
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- Korean J. Soc. Food Sci. v.13 A survey on elementary school children's awareness of and preference for Kimchi Han,J.S.;Kim,H.Y.;Kim,J.S.;Suh,B.S.;Han,J.P.
- J. Agric. Food Chem. v.48 Changes in phytochemical and antioxidant activity of selected pepper cultivars(Capsicum species) as influenced by maturity Howard,L.R.;Talcott,S.T.;Brenes,C.H.;Villalon,B.
- J. Agric. Food Chem. v.31 Separation and quantitiation of red pepper major heat principles by reverse-phase HPLC Hoffman,P.G.;Lego,M.C.;Galetto,G.
- Korean J. Dietary Culture v.3 Effects of K-sorbate,salt-fermented fish and CaCl₂addition on the texture changes of Chineses cabbage during Kimchi fermentation Hwang,I.J.;Yoon,E.J.;Hwang,S.Y.;Lee,C.H.
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- Foods Material Dictionary Korea Dictionary Research Publishing
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- History of Food Culture in Korea Lee,S.W.
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- Sensory evaluation techniques (2nd ed. ) Meilgaard,M.;Civille,G.V.;Carr,B.T.
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- SAS/STAT User's Guide (Version 6.2th ed.) SAS Institute, Inc
- J. Korean Soc. Food Nutr. v.24 no.5 A survey on the childrens notion in Kimchi(Ⅰ)-childrens preferences for Kimchi Song,Y.O.;Kim,E.H.;Kim,N.;Moon,J.W.
- J. Korean Soc. Food Nutr. v.24 A Survey on the children's notion in Kimchi(Ⅱ) Song,Y.O.;Kim,E.H.;Kim,M.;Moon,J.W.
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