1 |
Kim NG (2012) Manufacturing of low salt Korean pickled cucumbers by salt reduction of the pickled cucumbers by centrifugation and press. MS Thesis Sejong University Publisher, Seoul. pp 9-10, 12-14, 35, 44.
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2 |
Kim MJ, Kim SD (1994) The fermentation control of Kimchi. J East Asian Soc Dietary Life 4: 75-82.
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3 |
Kim MS, Cho MS (2009) Quality changes of immature green cherry tomato pickles with different concentration of soy sauce and soaking temperature during storage. Korean J Food Culture 24: 295-307.
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4 |
Kim SN (2006) Manufacturing of low salt Korean pickled cucumbers by salt replacement and salt content reduction of the Korean pickled cucumbers by contrifugation and press. MS Thesis Junnam University p 12.
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5 |
Lee HS, Hong KH, Yoon CH, Kim JM, Kim SM (2009a) Effect of Korean turbid rice wine (Takju) lees extract on blood glucose in the db/db mouse. Korean J Dietary Culture 24: 219-223.
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6 |
Lee HS, Hong KH, Yoon CH, Kim JM, Kim SM (2009b) Blood pressure lowering effect of Korean turbid rice wine (Takju) lees extracts in spontaneously hypertensive rat (SHR). Korean J Dietary Culture 24: 338-343.
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7 |
Lee KS, Kim DH (1991) Effect of Sake cake on the quality of low salted Kochuzang. Korean J Food Sci Technol 23: 109-115.
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8 |
Lim YS, Bae SM, Kim K (2004) Producton of yeast spores from rice wine cake. Kor J Microbial Biotechnol 32: 184-189.
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9 |
Park JH, Yeo SH, Jeong ST, Kim SR, Choi HS, Kang JE, Choi JH (2012) Comparison of quality characteristics of Dohwaju fermented with or without peach flowers and branches. J East Asian Soc Dietary Life 22: 649-656.
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10 |
Park ML (2008) A study on the characteristics of pine-tree mushroom (Tricholoma matsutake Sing.) pickle for the standard recipe. J Korea culinary research 14: 55-56.
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11 |
Park SS, Jang MS, Lee GH, Lee GH (1995) Effect of fermentation temperature on the physicochemical properties of mustard leaf(Brassica juncea) Kimchi during various storage days. J Korean Soc Food Sci Nutr 24: 752-757.
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12 |
Shon JB (2013) Anti-obesity, anti-oxidation, anti-inflammation and anti-cancer activities of jubak and nuruk extracts. MS Thesis Andong University, Andong. p 34.
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13 |
Song JE, Kim MS, Han JS (1995) Effects of the salting of Chinese cabbage on taste and fermentation of Kimchi. Korean J Soc Food Sci 11: 226-232.
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14 |
Yoo JM, Kang YJ, Pyo HB, Choung ES, Park SY, Choi JH, Han GJ, Lee CH, Kim TJ (2010) Anti-wrinkle effects of Korean rice wine cake on human fibroblast. Journal of Life Science 20: 1838-1843.
DOI
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15 |
Han KY, Noh BS (1996) Characterization of Chinese cabbage during soaking in sodium chloride solution. Korea J. Food Sci. Technol 28: 707-713.
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16 |
Chae SG (2006) Standard Food Analytics. Jigumunhwasa, Gyeonggi. pp 460-463.
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17 |
Cho SY, Park JW, Lee C (1998) Edible films from protein concentrates of rice wine meal. Korean J Food Sci Technol 30: 1097-1106.
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18 |
Han JS, Kim MS, Song JE (1996) A study for the taste and storage of Kimchi. Korean J Dietary Culture 11: 207-216.
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19 |
Han SY, Han GJ, Park HY (2012) Study on the application of indigenous pigmented rice for Garaedduk adapted with mechanically impacting technology. Korea J Food Cookery Sci 28: 17-24.
DOI
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20 |
Jang JH (2001) Korea Food Grand View No.4. Fermentation, Storage, Processed Food. Hallym Publisher, Seoul. p 511.
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21 |
Jung DY, Kim YS, Lee SG, Jung ST, Jung EJ, Kim HE, Shin DH (2006) Comparison of physicochemical characteristics of pickles manufactured in folk villages of Sunchang region. J FD Hyg Safety 21: 92-99.
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22 |
Jung HN, Kim HO, Shim HH, Jung HS, Choi OJ (2012) Quality characteristics of low-salt yacon Jangachi using rice wine lees during storage. J Korean Soc Food Sci Nutr 41: 383-389.
DOI
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23 |
Kim DH, Lee KS (1991) Preparation of low salted Doenjang using Sake cake. Mokpo University Publisher, Mokpo. pp 283-296.
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