1 |
Preparation and Characteristics of Kimchi with added Styela clava
/ [Bae, Myung-Suk;Lee, Seung-Cheol;] / Korean journal of food and cookery science
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2 |
Quality Characteristics of Allium victorialis Mul-kimchi during Fermentation
/ [Park, Geum-Soon;Kim, Gui-Sun;] / Korean journal of food and cookery science
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3 |
Physicochemical and Microbiological Properties of Skate (Raja kenojei) Kimchi on the Market
/ [Kim, Kyung-Hee;Cho, Hee-Sook;] / Journal of the Korean Society of Food Culture
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4 |
Changes in the Quality of Baechu Kimchi added with Backryeoncho(Opuntia ficus-indica var. saboten) Powder During Fermentation
/ [Lee, Young-Sook;Sohn, Hee-Sook;Rho, Jeong-Ok;] / Korean journal of food and cookery science
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5 |
Changes in Some Physico-Chemical Properties and γ-Aminobutyric Acid Content of Kimchi during Fermentation and Storage
/ [Oh, Suk-Heung;Kim, Hye-Jin;Kim, Yo-Han;Yu, Jin-Ju;Park, Ki-Bum;Jeon, Jong-In;] / Preventive Nutrition and Food Science
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6 |
Effects of onion and pear on Kimchi Quality Characteristics during Fermentation
/ [Choi, Eun-Jung;Cho, Shin-Ho;] / Korean journal of food and cookery science
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7 |
Quality Characteristics of Injeulmi Made with Different Ratios of Mulberry Leaf Powder
/ [Kang, Yang-Sun;Hong, Jin-Sook;] / Korean journal of food and cookery science
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8 |
Effects of Sclerophyllous Plant Leaves Addition on Fermentative and Sensory Characteristics of Kimchi
/ [Park, Dong-Ill;Choi, A-Reum;Woo, Hye-Jin;Rhee, Seong-Kap;Chae, Hee-Jeong;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
Analysis of Nutrient Composition of Baechu Kimchi (Chinese Cabbage Kimchi) with Seafoods
/ [Jang, Mi-Soon;Park, Hee-Yeon;Park, Jin-Il;Byun, Han-Seok;Kim, Yeon-Kye;Yoon, Ho-Dong;] / Food Science and Preservation
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10 |
Studies on Functional Properties of Mulberry Leaf Extracts and Quality Characteristics of Mulberry Leaf Muffins
/ [Lee, Hye-Yeon;Jung, Hyeon-A;Kim, Dong-Han;Kwon, Hoo-Ja;Lee, Myung-Hee;Kim, An-Na;Park, Chan-Sung;Yang, Kyung-Mi;Bae, Hyun-Joo;] / Korean journal of food and cookery science
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11 |
Effect of Ecklonia cava on the Quality Kimchi during Fermentation
/ [Lee, Hyun-Ah;Song, Yeong-Ok;Jang, Mi-Soon;Han, Ji-Sook;] / Journal of the Korean Society of Food Science and Nutrition
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12 |
Quality characteristics of a Kimchi containing Oriental melon peel
/ [Nam, Joo-Hyun;Ahn, Joungjwa;Suh, Jun-Kyu;Kim, Do-Wan;] / Food Science and Preservation
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13 |
Control of Kimchi Fermentation by the Addition of Natural Antimicrobial Agents Originated from Plants
/ [Seo, Hyun-Sun;Kim, Seonhwa;Kim, Jinsol;Han, Jaejoon;Ryu, Jee-Hoon;] / Korean Journal of Food Science and Technology
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14 |
Quality Characteristics of Kimchi with Mulberry Leaves Enzyme Liquid and its Acceptability by Middle School Students
/ [Lee, Young-Sook;Rho, Jeong-Ok;] / Korean Journal of Human Ecology
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