참고문헌
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$^{14}C$ carbohydrates in pumpkin. Kor. J. Hort. Sci. Technol. 27: 37-43 (2009) - Park KS, Huh YC, Lee HE, Park DK, Kwon JK. Effect of plastic bagging cultivation of summer squash (Cucurbita moschata) on improvement of quality and extension of storage period. J. Bio-Environment Control 19: 372-376 (2010)
- Park HW, Park JD, Lee MH. Freshness extension of squash (Cucurbita moschata) packed with expanded polystyrene foam box. J. Korean Soc. Food Sci. Nutr. 29: 76-79 (2000)
- Lee JW, Shin HS, Lee KH, Park JW. Changes of physico-characteristics in green pumpkin during storage by packing material and method. Korean J. Food Sci. Technol. 41: 374-379 (2009)
- Lee KA, Yang YJ. Effect of chemical treatments on reduction of chilling injury and physiological changes during cold storage of squash (Cucurbita moschata). J. Kor. Soc. Hort. Sci. 40: 669-672 (1999)
- Lee HE, Choi ST, Lee JW, Do KR. Effect of 1-methylcyclopropene on the postharvest life and fruit quality of squash (Cucurbita spp.). Kor. J. Hort. Sci. Technol. 24: 471-475 (2006)
- Lee KA, Yang YJ. Effect of low temperature and CA on quality changes and physiological characteristics if chilling injury during storage of squash (Cucurbita moschata). J. Kor. Soc. Hort. Sci. 39: 402-407 (1998)
- Park HW, Kim SH. Paperboard box laminated with functional MA film for freshness extension of squash (Cucurbita moschata). Korean J. Postharvest Sci. Technol. 6: 406-410 (1999)
- Lee KA, Yang YJ. Effect of prestorage temperature manipulations on reduction of chilling injury and quality retention during storage of squash (Cucurbita moschata). J. Kor. Soc. Hort. Sci. 40: 416-418 (1999)
- Lee HE, Lim CI, Do KR. Changes of characteristics in red pepper by various freezing and thawing methods. Korean J. Food Preserv. 14: 227-232 (2007)
- Jeong JW, Jeong SW, Park KJ. Changes in internal pressure of frozen fruits by freezing methods. Korean J. Food Preserv. 10: 459-465 (2003)
- Yang JH, Park SH, Yoo JH, Lim HS, Jo JS, Hwang SY. Effect of freezing methods for kimchi storage stability on physical properties of Chinese cabbage. Korean J. Food Culture 18: 105-110 (2003)
- Park YH, Park SJ, Han GJ, Choe JS, Lee JY, Kang MS. Quality characteristics of pre-processed garlic during storage according to storage temperature. J. Korean Soc. Food Sci. Nutr. 41: 994-1001 (2012) https://doi.org/10.3746/jkfn.2012.41.7.994
- Han YS, Park JY. The microbiological and sensorial properties of frozen bibimbap namul during storage. Korean J. Soc. Food Cookery Sci. 17: 149-155 (2001)
- Lee HS. The measurement methods of the textural characteristics of fermented vegetables. Korean J. Soc. Food Sci. 11: 83-91 (1995)
- Silverman GJ, Carpenter DF, Munsey DT, Rowley DB. Microbiological evaluation of production procedures for frozen foil pack meals of the central preparation facility of the France E, Warren Air Force Base. Technical Report 76-37-FSL. U.S. Army Natick Research and Development Command, Natick, MA, USA (1976)
- KFDA. Food Code. Korea Food and Drug Administration, Seoul, Korea (2011)
- Choi MS, Choi JA, Kim MH, Bahk GJ. The comparison and distribution of temperatures established in display stands and food surfaces for cold and frozen foods in large discount stores in Korea. J. Fd. Hyg. Safety 26: 308-314 (2011)
피인용 문헌
- Physicochemical Properties of Sweet Potato Starch Reclaimed from Sweet Potato Processing Sludge vol.45, pp.6, 2013, https://doi.org/10.9721/KJFST.2013.45.6.747
- Evaluation of Quality Characteristics of Korean and Chinese Frozen Chopped Garlic vol.44, pp.1, 2015, https://doi.org/10.3746/jkfn.2015.44.1.111