References
- Food Control v.8 Classification ofn fermented fodds: workdwide review of household fernentation techniques Steinkraus KH https://doi.org/10.1016/S0956-7135(97)00050-9
- Crit Rec Food Sci Nutr v.34 Biochemical, mictobiological, and nutritional aspects of Kimchi (Korean fermented vegetable products) Cheigh HS;Park KY https://doi.org/10.1080/10408399409527656
- Process Biochemistry v.35 Studies on lactate dehydrogenase of Lactobacillus plantarum spp. involved in lactic acid biosynthesis usting permeabilized cells Krishnan S;Gowda LR;Karknth NG https://doi.org/10.1016/S0032-9592(00)00162-X
- Food Control v.8 Fermentation and nutrient availability Svanberg U;Lorri W https://doi.org/10.1016/S0956-7135(97)00018-2
- Int J Food Microbiol v.50 Food fermentation: role of microorganisms in food production and preservation Caplice E;Fitzgerald GF https://doi.org/10.1016/S0168-1605(99)00082-3
- Food Control v.8 Lactic acid fermented foods and their benefits in Asia Lee CH https://doi.org/10.1016/S0956-7135(97)00015-7
- J Food Sci Technol v.21 Evaluation of gamma irradiation for extending the shelf life of Kimchi Cha BS;Kim WJ;Byun MW;Kwon JH;Cho HO
- J Food Protection v.63 Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid Byun MW;Lee KH;Kim DH;Kim JH;Yook HS;Ahn HJ
- Food Sci Biotechnol v.10 Changes in microbiological and general quwlities in gamma irradiated Doenjang (fermented soybean paste) Byun MW;Kim DH;Yook HS;Cha BS;Kim JO
- Rad Phys Chem v.64 Effect of gamma irradiation on the activity of Korean soybean fermented foods, Chungkookjang and Doenjang Byun MW;Son JH;Yook HS;Jo C;Kim DH https://doi.org/10.1016/S0969-806X(01)00492-3
- Rad Phys Chem v.64 Enhancement of preservation charcateristics of Meju, and intermediate material for Korean legume-based fermented soy sauce, Kanjang, by irradiation Kim DH;Jo C;Yook HS;Park BJ;Byun MW https://doi.org/10.1016/S0969-806X(01)00674-0
- J Korean Soc Food Sci Nutr v.30 Effect of gamma irradiation on the hydrolytic enzyme activities of Korean soybean-based fermented food Kim DH;Son JH;Yook HS;Kim MR;Cha BS;Byun MW
- J Food Engineering v.48 The use of physical carbon dioxide absorbents to control pressure buildup and volume expansion of Kimchi packages Lee DS;Shin DH;Lee DU;Kim JC;Cheigh HS https://doi.org/10.1016/S0260-8774(00)00156-4
- Manual on Radiation Dosimetry Holm NW;Berry RJ
- WHO Technical report Series 890 High-dose irradiation: Wholesomeness of food irradiated with doses above 10kGy FAO/IAEA/WHO Study Group
- SAS User's Guide SAS Institute, Inc.
- Principle and Procedures of Statistics; A Biomedical Approach(2nd ed.) Steel RGD;Torrie JH
- Food Control v.8 Classification of fermented fodds: worldwide review of household fernentation techniques Steinkraus KH https://doi.org/10.1016/S0956-7135(97)00050-9
- Crit Rev Food Sci Nutr v.34 Biochemical, mictobiological, and nutritional aspects of Kimchi (Korean fermented vegetable products) Cheigh HS;Park KY https://doi.org/10.1080/10408399409527656
- Process Biochemistry v.35 Studies on lactate dehydrogenase of Lactobacillus plantarum spp. involved in lactic acid biosynthesis usting permeabilized cells Krishnan S;Gowda LR;Karknth NG https://doi.org/10.1016/S0032-9592(00)00162-X
- Food Control v.8 Fermentation and nutrient availability Svanberg U;Lorri W https://doi.org/10.1016/S0956-7135(97)00018-2
- Int J Food Microbiol v.50 Food fermentation: role of microorganisms in food production and preservation Caplice E;Fitzgerald GF https://doi.org/10.1016/S0168-1605(99)00082-3
- Food Control v.8 Lactic acid fermented foods and their benefits in Asia Lee CH https://doi.org/10.1016/S0956-7135(97)00015-7
- Korean J Food Sci Technol v.21 Evaluation of gamma irradiation for extending the shelf life of Kimchi Cha BS;Kim WJ;Byun MW;Kwon JH;Cho HO
- J Food Protection v.63 Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid Byun MW;Lee KH;Kim DH;Kim JH;Yook HS;Ahn HJ
- Food Sci Biotechnol v.10 Changes in microbiological and general quwlities in gamma irradiated Doenjang (fermented soybean paste) Byun MW;Kim DH;Yook HS;Cha BS;Kim JO
- Rad Phys Chem v.64 Effect of gamma irradiation on the activity of Korean soybean fermented foods, Chungkookjang and Doenjang Byun MW;Son JH;Yook HS;Jo C;Kim DH https://doi.org/10.1016/S0969-806X(01)00492-3
- Rad Phys Chem v.64 Enhancement of preservation charcateristics of Meju, and intermediate material for Korean legume-based fermented soy sauce, Kanjang, by irradiation Kim DH;Jo C;Yook HS;Park BJ;Byun MW https://doi.org/10.1016/S0969-806X(01)00674-0
- J Korean Soc Food Sci Nutr v.30 Effects of gamma irradiation on the hydrolytic enzyme activities of Korean soybean-based fermented food Kim DH;Son JH;Yook HS;Kim MR;Cha BS;Byun MW
- J Food Engineering v.48 The use of physical carbon dioxide absorbents to control pressure buildup and volume expansion of Kimchi packages Lee DS;Shin DH;Lee DU;Kim JC;Cheigh HS https://doi.org/10.1016/S0260-8774(00)00156-4
- Manual on Radiation Dosimetry Holm NW;Berry RJ
- WHO Technical report Series 890 High-dose irradiation: Wholesomeness of food irradiated with doses above 10kGy FAO/IAEA/WHO Study Group
- SAS User's Guide SAS Institute, Inc.
- Principle and Procedures of Statistics; A Biomedical Approach(2nd ed.) Steel RGD;Torrie JH