참고문헌
- Cheigh HS. Critical review on biochemical characteristics of kimchi (Korean fermented vegetable products). J. East Asian Soc. Diet Life 5: 89-101 (1995)
- Cheigh HS, Park KY. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Cric. Rev. Food Sci. 34: 175-203 (1994) https://doi.org/10.1080/10408399409527656
- Lee IS, Park WS, Koo YJ, Kang KH. Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage. Korean J. Food Sci. Technol. 26: 239-245 (1994)
- Choi SY, Kim YB, Yoo JY, Lee IS, Chung KS, Koo YJ. Effect of temperature and salts concentration of kimchi manufacturing on storage. Korean J. Food Sci. Technol. 22: 707-710 (1990)
- Hahn YS. Effect of salt type and concentration on the growth of lactic acid bacteria isolated from kimchi. Korean J. Food Sci. Technol. 35: 743-747 (2003)
- Park WS, Lee IS, Han YS, Koo YJ. Kimchi preparation with brined Chinese cabbage and seasoning mixture stored separately. Korean J. Food Sci. Technol. 26: 231-238 (1994)
- Yoo MJ, Kim HR, Chung HJ. Changes in physico-chemical and microbiological properties in low-temperature and long-term fermented kimchi during fermentation. Korean J. Diet. Culture 16: 431-441 (2001)
- Kim HS. The effect of storage method and duration on the physicochemical characteristics and consumer acceptance of kimchi. Korean J. Food Culture 17: 638-645 (2002)
- Hwang JH, Yu KW, Lee KH. Studies on the pasteurization conditions for long-term storage of kimchi. Food Eng. Prog. 8: 30-39 (2004)
- Kim WJ, Kang KO, Kyung KH, Shin JI. Addition of salts and their mixtures for improvement of storage stability of kimchi. Korean J. Food Sci. Technol. 23: 188-191 (1991)
- Cha BS, Kim WJ, Byun MW, Kwon JH, Cho HO. Evaluation of gamma irradiation for extending the shelf life of kimchi. Korean J. Food Sci. Technol. 21: 109-119 (1989)
- Jo JS. Analytical survey on the study of traditional fermented food in Korea. Korean J. Diet. Culture 4: 375-382 (1989)
- Ko YD, Kim HJ, Chun SS, Sung NK. Development of control system for kimchi fermentation and storage using refrigerator. Korean J. Food Sci. Technol. 26: 199-203 (1994)
- Electronic Times Internet. Kimchi refrigerator sale, big regional difference. Available from: http://www.etnews.co.kr/news/detail. html?id=200610120200. Accessed May. 01, 2007
- So MH, Lee YS. Influences of cultural temperature on growth rates of lactic acid bacteria isolated from kimchi. Korean J. Food Nutr. 10: 110-116 (1997)
- Kang JH, Kang SH, Ahn ES, Yoo MJ, Chung HJ. Effect of the combination of fermentation temperature and time on the properties of baechukimchi. Korean J. Food Culture 19: 30-42 (2004)
- Kim MJ, Ha JY, Yun YR, Noh JS, Song YB, Song YO. Extension of shelf life of kimchi by addition of encapsulated mustard oil. Food Sci. Biotechnol. 15: 884-888 (2006)
- Lee MK, Park WS, Kang KH. Selective media for isolation and enumeration of lactic acid bacteria from kimchi. J. Korean Soc. Food Sci. Nutr. 25: 754-760 (1996)
- Kim KO, Lee YC. Sensory Evaluation of Food. Hakyeon Publishing Com., Seoul, Korea. pp. 192-268 (1995)
- Lee YH, Yang IW. Studies on the packaging and preservation of kimchi. J. Korean Agric. Chem. Soc. 13: 207-218 (1970)
- Choi SY, Lee MK, Choi KS, Koo YJ, Park WS. Changes of fermentation characteristics and sensory evaluation of kimchi on different storage temperature. Korean J. Food Sci. Technol. 30: 644- 649 (1998)
- Mheen TI, Kwan TW. Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol. 16: 443-450 (1984)
- Ku KH, Kang KO, Kim WJ. Some quality changes during fermentation of kimchi. Korean J. Food Sci. Technol. 20: 476-482 (1988)
- Kim MH, Chang MJ. Fermentation property of Chinese cabbage kimchi by fermentation temperature and salt concentration. J. Korean Soc. Agric. Chem. Biotechnol. 43: 7-11 (2000)
- Ryu JY, Lee HS, Rhe HS. Changes of organic acids and volatile flavor compounds in kimchis fermented with different ingredients. Korean J. Food Sci. Technol. 16: 169-174 (1984)
- Gardner NJ, Savard T, Obermeier P, Caldwell G, Champagne CP. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet, and onion vegetable mixtures. Int. J. Food Microbiol. 64: 261-275 (2001) https://doi.org/10.1016/S0168-1605(00)00461-X
- Lee KH, Cho HY, Pyun YR. Kinetic modelling for the prediction of shelf-life of kimchi based on total acidity as a quality index. Korean J. Food Sci. Technol. 23: 306-310 (1991)