식품과학과 산업 (Food Science and Industry)

한국식품과학회 (Korean Society of Food Science and Technology)
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천연발효식초 개발을 위한 국내 소비자 조사

Domestic consumer research for the development of naturally fermented vinegar

  • 발행 : 2015.09.30
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참고문헌

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  2. Vicki L. 깐깐한 에코맘의 친환경 식초 살림법. 생활의 지혜 연구회, 황금부엉이, 11-12 (2011)
  3. 여수환, 박혜영, 백성열, 최지호, 정석태. 식초의 음료시장 출사표. RDA Interrobang, 104: 5-6 (2013)
  4. 장지현, 조재선, 이춘자, 서병철, 전희정, 황인경, 김준평, 정동효, 이현규, 이철호, 임희수, 안명수. 한국음식대관 제 4권. (주)한림출판사, 125-150 (2001)
  5. 임억규. 식초의 제조방법. 식품과학과 산업, 17(1): 16-28 (1984)
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  7. 정용진. 웰빙식품이야기. 계명대학교출판부, 174-175 (2007)
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  11. Jang SB. Efeects of television programs on viewers' perception of vinegar. Korean J. Food Preserv. 13(1): 102-107 (2006)
  12. Shin JS, Jeong YJ. Changes in the components of acetic acid fermentation of brown rice using raw starch digesting enzyme. J. Korean Soc. Food Sci. Nutr. 32(3): 381-387 (2003) https://doi.org/10.3746/jkfn.2003.32.3.381
  13. Woo SM, Kim OM, Choi IW, Kim YS, Choi HD, Jeong YJ. Condition of acetic acid fermentation and effect of oligosaccharide addition on kiwi vinegar. Korean J. Food Preserv. 14(1): 100-104 (2007)
  14. Yae MJ, Lee GH, Nam KH, Jang SY, Woo SM, Jeong YJ. Establishment of quality control standardization for pomegranate vinegar. J. Korean Soc. Food Sci. Nutr. 36(11): 1425-1430 (2007) https://doi.org/10.3746/jkfn.2007.36.11.1425
  15. Jeong YJ, Lee MH, Seo KI, Kim JN, Lee YS. The quality comparison of grape vinegar by two stages fermentation with traditional grage vinegar. J. East Asian Dietary Life 8(4): 462-468 (1998)