김치류 나트륨 저감화 방안 및 품질 향상

참고문헌

1. Ministry of Food and Drug Safety (2015) The Information Materials on Na Reduction in Traditional Fermented Foods-Kimchiryu
2. Ministry of Food and Drug Safety (2016) Sodium reduction manual for the food industry-Kimchi & Pickles
3. Yu KW, Hwang JH (2011) Fermentative characteristics of low-sodium kimchi prepared with salt replacement. Korean J. Food Nutri 24, 753-760 https://doi.org/10.9799/ksfan.2011.24.4.753
4. Jung J (2016) Policy trends of sodium reduction. Food Science and Industry 49, 2-7
5. Park HJ, Lee MY, Yoon EK, Chung HY (2016) Sodium reduction in traditional fermented foods. Food Science and Industry 49, 34-44
6. World Institute of Kimchi (2017) Development of production technology of high-quality DIY Kimchi kit for small and medium enterprises
7. World Institute of Kimchi (2014) Development of basic technologies for strengthening global competitiveness of kimchi
8. Moon SW, Park SH, Kang BS, Lee MK (2014) Fermentation characteristics of low-salt kimchi with starters on fermentation temperature and salt concentration