참고문헌
- 이성우. 1984. 한국식품문화사. 교문사, 서울. p 13-14
- 농수축산신문. 2003. 한국식품연감. 서울. p 334-340
- 식품저널(주). 2005. 식품유통연감. 서울. p 192-201
- Youn SK, Choi JS, Park SM, Ahn DH. 2004. Studies on the improvement of shelf-life and quality of vacuum- packaged seasoned pork meat by added chitosan during storage. J Anim Sci & Technol 46: 1023-1030 https://doi.org/10.5187/JAST.2004.46.6.1023
- Han GJ, Shin DS, Kim JS, Cho YS, Jeong KS. 2005. Development of meat seasoning sauce using propolis. Korean J Food Cookery Sci 21: 888-894
- Sung SK, Cho YS, Kim EJ, Kim SM. 2003. The development of functional seasoning chicken products using natural extracts of green tea and water soluble mineral ion. Korean J Food & Nutr 16: 171-179
- Park JG, Her JH, Li SY, Cho SH, Youn SK, Choi JS, Park SM, Ahn DH. 2005. Study on the improvement of storage property and quality in the traditional seasoning beef containing medicinal herb extracts. J Korean Soc Food Sci Nutr 34: 113-119 https://doi.org/10.3746/jkfn.2005.34.1.113
- Jin SK, Kim IS, Hah KH, Park KH, Kim IJ, Lee JR. 2006. Changes of pH, acidity, protease activity and microorganism on sauces using a Korean traditional seasonings during cold storage. Korean J Food Sci Ani Resour 26: 159-165
- Jin SK, Kim CW, Lee SW, Song YM, Kim IS, Park SK, Hah KH, Bae DS. 2004. Quality characteristics of fermented pork with Korean traditional seasonings. J Anim Sci & Technol 46: 217-226 https://doi.org/10.5187/JAST.2004.46.2.217
- Jin SK, Kim IS, Hur SJ, Lyou HJ, Hah KH, Joo ST, Lee JI. 2004. Physico-chemical changes of pork prepared by Korean traditional sauces during chilled aging. J Anim Sci & Technol 46: 859-870 https://doi.org/10.5187/JAST.2004.46.5.859
- Jin SK, Kim CW, Lee SW, Song YM, Kim IS, Park SK, Hah KH, Bae DS. 2004. Effects of Korean traditional seasoning on growth of pathogenic germ in fermented pork. Korean J Food Sci Ani Resour 24: 103-107
- Oh NS, Shin DB, In MJ, Chang YI, Han M. 2004. Effects of capsaicin on the growth and ethanol production of Zygosaccharomyces rouxii KFY80 isolated from Gochujang (fermented hot pepper paste). Food Sci Biotechnol 13: 749-753
- Chae SK. 1998. Standard food analysis. Jigu Publishing Co., Seoul. p 403-404
- Chung MS, Lee M, Kang TS. 1994. DHS/GC/MSD analysis of volatile compounds of commercial raw ground beef. Korean J Anim Sci 36: 192-198
- Kim YM, Seo SW, Oh CH, Oh NS. 2005. Ethanol production and sensory properties of fermented seasoning for Bulkogi. J Foodservice Ind Management Res 1: 7-21
- Park GS, An SH, Choi KH, Jeoung JS, Park CS, Choi MA. 2000. Preparation of the functional beverages by fermentation and its sensory characteristics. Korean J Food Sci 16: 663-669
- Lee KS, Kim DH. 1991. Effect of sake cake on the quality of low salted kochuzang. Korean J Food Sci Technol 23: 109-115
피인용 문헌
- Development of Dduk-Galbi Added with Ripened Korean Cabbage Kimchi vol.31, pp.2, 2011, https://doi.org/10.5851/kosfa.2011.31.2.304
- Effects of Various Kinds of Salt on the Quality and Storage Characteristics of Tteokgalbi vol.34, pp.5, 2014, https://doi.org/10.5851/kosfa.2014.34.5.604
- Quality Characteristics of Beef Rib Aged in Fermented Sauce Prepared by Zygosaccharomyces rouxii Cultivation vol.36, pp.11, 2007, https://doi.org/10.3746/jkfn.2007.36.11.1486
- Saccharomyces cerevisiae와 Leuconostoc mesenteroides 균주의 혼합배양으로 제조한 증편용 Rice Sourdough의 특성 vol.37, pp.5, 2007, https://doi.org/10.3746/jkfn.2008.37.5.660