1 |
Lee, KE, Choi, UH and Ji, GE. Effect of Kimchi intake on composition of human large intestinal bacteria (in Korean). Korean J. Food Sci. Technol. 28(5):981-986. 1996
|
2 |
Kim, SH. Comutagenic and antimutagenic effects of Kimchi components. PhD Dissertation, Pusan National University, Busan, 1991
|
3 |
Ha, JO. Studies on the developments of functional and low sodium Kimchi and physiological activity of salts. PhD Dissertation, Pusan National University, Busan, 1997
|
4 |
Park, WP, Yoo, JI and Lee, MJ. Kimchi quality affected by the addition of acetic acid solution containing calcium. Korean J. Postharvest Sci. Technol. 8(2): 151-156. 2001
|
5 |
Son, YM, Kim, KO, Jeon, DW and Kyung, KH. The effect of low molecular weight chitosan with and without other preservatives on the characteristics of Kimchi during fermentation. Korean J. Food Sci. Technol. 28(5):888-896. 1996
|
6 |
한응수. 김치의 기술과 경영. 유림문화사. pp. 44-55. 2001
|
7 |
Park, SH and Lim, HS. Effects of red pepper, saltfermented anchovy extracts and salt concentration on the tastes of Kimchi. J. Korean Soc. Food Sci. Nutr. 32(4):519-525. 2003
DOI
|
8 |
Ku, KH, Kim, NY, Park, JB and Park, WS. Characteristics of color and pungency in the red pepper for Kimchi. Korean J. Food Sci. Technol. 33(2):231-237. 2001
|
9 |
Park, KY. The nutritional evaluation and antimutagenic and anticancer effects of Kimchi. J. Korean Soc. Food Nutr. 24:169-182. 1995
|
10 |
Cheigh, HS and Park, KY. Biochemical, microbiological and nutritional aspects of Kimchi(Korean fermented vegetable products). Criv. Rev. Food Sci. Nutr. 34:175-203. 1994
DOI
ScienceOn
|
11 |
Choi, SY, Lee, MK, Choi, KS, Koo, YJ and Park, WS. Changes of fermentation characteristics and sensory evaluation of Kimchi on different storage temperature. Korean J. Food Sci. Technol. 30(3): 644-649. 1998
|
12 |
Lee, HY, Park, SM and Ahn, DH. Effect of storage properties of pork dipped in chitosan solution. J. Korean Soc. Food Sci. Nutr. 32(4):519-525. 2003
DOI
|
13 |
Mheen, TI and Kwon, TW. Effect of temperature and salt concentration on Kimchi fermentation in Korean, Korean J. Food Sci. Technol. 16(4):443-450. 1998
|
14 |
Ko, YT, Hwang, JK and Baik, IH. Effect of Jeotkal addition on quality of Kimchi. Korean J. Food Sci. Technol. 36(1): 123-128. 2004
|
15 |
Shim, HH and Lee, SR. Quality attributes of Korean red pepper according to cultivars and growing areas. Korean J. Food Sci. Technol. 23(3):296-300. 1991
|
16 |
AOAC. Official Methods of Analysis. 15th ed., Association of official analytical chemists, Washington, D.C., USA 1990
|
17 |
No, HK, Lee SH, and Kim, SD. Effects of ingredients on fermentation of chinese cabbage Kimchi. J. Korean Soc. Food Nutr. 24:642-650. 1995
|
18 |
Park, WP, Park, KD, Kim, JH, Cho, YB and Lee, MJ. Effect of washing conditions in salted Chinese cabbage on the quality of Kimchi. J. Korean Soc. Food Sci. Nutr. 29(1 ):30-34. 2000
|
19 |
Yoo, EJ, Lim, HS, Kim, JM, Song, SH and Choi, MR The investingation of chiosanoligosaccharide for prolongating fermentation period of Kimchi. J. Korean Soc. Food Sci. Nutr. 27(5):869-874. 1998
|
20 |
Todd, PH, Beninger, MG, and Biftu, T. Determination of pungency due to capsicum by gas-liquid chromatography. J. Food Sci. 42:660-668. 1977
DOI
|