References
- Chae IS, Kim HS, Ko YS, Kang MH, Hong SP, Shin DB. 2008. Effect of citrus concentrate on the physicochemical properties of kochujang. Korean J. Food Sci. Technol., 40(6):626-632
- Chae SG, Kang GS, Ryu ID, Ma SJ, Bang GY, Oh MH, Oh SH. 2006. Standard food analysis. Ji-Gu Publishing Co., Gyeonggi, Korea, pp 439-440
- Cho SS. 2012. Quality characteristics of Galbi sauce prepared with fermented Maesil (Prunus mume) syrup. Master's degree thesis, Sejong University, Korea, p 12
- Choi Y, Yoo HH. 2015. Fish food and nutrition lecture note. Korean Ecology institute Co. Ltd, Gunsan, Korea. pp 112
- Doopedia. Tongue sole. Available from: http://terms.naver.com/ entry.nhn?docId=1098057&cid=40942&categoryId=32582/, [accessed 2017.09.01]
- Encyclopedia of food science and technology. Kochujang, hot pepper soy paste. Available from: http://terms.naver.com/ entry.nhn?docId=292268&cid=48180&categoryId=48254/, [accessed 2017.11.02]
- Ha BJ. 2014. Quality characteristics of low salt Kochujang sauce added with Maesil (Prunus mume) sugar extract and fermented Maesil vinegar Master's degree thesis, Gyeongsang National University, Korea, p 19
- Jeong DY, Kim YS, Lee SK, Jung ST, Jeong EJ, Kim HE, Shin DH. 2006. Comparison of physicochemical characteristics of pickles manufactured in folk village of Sunchang region. J. Fd. Hyg. Safety, 21(2):92-99
- Jung IC. 2004. A study on Jangachi of Buan area in Jeonbuk province. Master's degree thesis, Jeon Ju University, Korea, pp 33-40
- Kim HY, Kim MR, Koh BK. 2004. Food quality evaluation. Hyoil Publishers, Seoul, Korea, pp 86-101, 190-191
- Kim JA, Cho MS. 2009. Quality changes of immature green cherry tomato pickles with different concentration of soy sauce and soaking temperature during storage. J. Korean Soc. Food Cult., 24(3):295-307
- Ko JM, Oh SW, Hong JH. 2016. Sensory drivers of sliced raw fish in Korea: Case study on flounder (Paralichthys olivaceus) and rockfish (Sebastes schlegeli). J. Korean Sco. Food Sci. Nutr., 45(8):1192-1201 https://doi.org/10.3746/jkfn.2016.45.8.1192
- Korea agro-fisheries and food trade corporation. 2016. 2016 Processed food subdivision market status. Unoart, Seoul, Korea, pp 14-18
- Kwon TH. 2009. Analysis of microbiological characteristics for improvement of quality and storage time of salt mackerel. Master's degree thesis, Andong National University, Korea, pp 18-19
- Lee DH. 2012. Quality characteristics of teriyaki sauce with Maesil fermented liquor. Master's degree thesis, Sejong University, Korea, pp 32-33
- Lee EK. 2016. The study on the awareness and acceptability regarding Korean traditional food: Focused on the comparison of generational differences on the Gwangju.Cheonnam region. Master's degree thesis, Nambu University, Gwangju, Korea, pp 69-73
- Lee EY, Park GS. 2009. Quality characteristics of Kochujang with addition of apple juices. Korean J. Food Cookery Sci., 25(6):747-757
- Lee IS, Choi JK. 2011. Physicochemical properties of fernbraken Jangachi during Korean traditional pickling process. J. East Asian Soc. Dietary Life, 21(4):545-552
- Lee IS, Lee HJ, Cho EY, Kwon SB, Lee JS, Jeong HS, Hwang Y, Cho MC, Kim HR, Yoo SM, Kim HY. 2011. Spicy hot flavor grading in hot pepper powder for Gochujang in various cultivars using sensory characteristics. Korean J. Community Living Sci., 22(3):351-364 https://doi.org/10.7856/kjcls.2011.22.3.351
- Lee MJ, Lee JH. 2006. Quality characteristics of Kochujang prepared with Maesil (Prunus mume) extract during aging. J. Korean Sco. Food Sci. Nutr., 35(5):622-628 https://doi.org/10.3746/jkfn.2006.35.5.622
- Ministry of food and drug safety. Standards and specifications by food. Available from: http://www.foodsafetykorea.go.kr/ foodcode/03_02.jsp?idx=34., [accessed 2017.09.28]
- Myeong MG. 2015. Preparation method of Cynoglosus semilaevis jelly. K.O. Patent 10,1493496,0000
- National Digital Science Library. Tongue sole. Available from: http://www.ndsl.kr/ndsl/search/list/article/articleSearch ResultList.do?colTypeByUser=&colType=&query=Tongue+sole&mainAll=Y&svcCode1=SC&svcCode2=SC02&pageCode=PG01., [accessed 2017.09.28]
- Park ES, Heo JH, Ju J, Park KY. 2016. Changes in quality characteristics of Gochujang prepared with different ingredients and Meju starters. J. Korean Soc. Food Sci. Nutr., 45(6):880-888 https://doi.org/10.3746/jkfn.2016.45.6.880
- Park GO. 2017. A method for fish soybean paste using by tongue sole. K.O. Patent 10,1775342,0000
- Park WP, Cho SH, Lee SC, Kim SY. 2007. Changes of characteristics in Kochujang fermented with Maesil (Prunus mume) powder or concentrate. Korean J. Food Preserv., 14(4):378-384
- Riebroy S, Benjakul S, Visessanguan W. 2008. Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters. LWT 41(4):569-580 https://doi.org/10.1016/j.lwt.2007.04.014
- Rural Development Administration. 2008. Korean traditional local food 7. Gyomoon Publishers, Paju, Korea. p 311
- Shim HH, Choi OJ. 2015. Study on optimization of persimmon Kochujang Jangachi using response surface methodology. J. Korean Soc. Food Sci. Nutr., 44(9):1364-1373 https://doi.org/10.3746/jkfn.2015.44.9.1364
- Shin DH, Kim DH, Choi U, Lim MS, An EY. 1997. Physicochemical characteristics of traditional kochujang prepared with various raw materials. Korean J. Food Sci. Technol., 29(5):907-912
- Sizer F, Harris N. 1985. The influence of common food additives and temperature on threshold perception of capsaicin. Chem. Senses., 10(3):279-286 https://doi.org/10.1093/chemse/10.3.279
- Yu HH. 2017. Manufacturing method of dried tongue sole. K.O. Patent 10,1762867,0000