1 |
Park YH, Seo HJ, Cho IY, Han GJ, Chun HK. 2007. Changes of quality characteristics and nitrate contents in Ulgari-Baechu Kimchi, Yulmoo Kimchi and Yulmoo Mul-Kimchi during storage period. J Korean Soc Food Sci Nutr 36: 794-799
DOI
ScienceOn
|
2 |
Song YO, Bin SM, Moon JW. 1996. A study on the standardization of Kimchi for the children. J Korean Soc Food Sci Nutr 25:893-898
|
3 |
You JH, Kwak EJ, Shin MJ. 2007. A study on Kimchi preference and the types of Kimchi purchased at markets to improve Kimchi marketing. J East Asian Soc Dietary Life 17:511-519
과학기술학회마을
|
4 |
You JH, Shin MJ, Choi SK. 2008. Imfortance and satisfaction with selection attributes when purchasing Kimchi. J East Asian Soc Dietary Life 18:624-632
|
5 |
Kim JH, Yoon HR. 2012. A survey on the nationwide customers' usage of Kimchi consumption. Korean J Food and Nutrition 25:299-307
DOI
ScienceOn
|
6 |
Kim JY, Song HJ, Park SS. 2005. Segmentation of the home meal replacement (HMR) market by lifestyle: The case of S department store in Gangnam, Seoul. Journal of Foodservice Management Society of Korea 8:137-154
|
7 |
Kim OS, Joo NM. 2007. A study on purchasing current status and promotion facts for commercial Kimchi of women in Seoul area. Korean J Food Culture 22:167-175
과학기술학회마을
|
8 |
Kim SH, Kwon SM, Shim BS. 2007. A study on the effects of using HMR customer's selection attribute on expenditure and purchasing frequency: Focus on customers using foodcourt in Seoul. Journal of Foodservice Management Society of Korea 10:91-110
|
9 |
Kim YJ, Kang KO, Kyung KH, Shin JI. 1991. Addition of salts and their mixtures for improvement of storage stability of Kimchi. Korean J Food Sci Technol 23:188-191
|
10 |
Kong CS, Kim DK, Lee SH, Rho CW, Hwang HJ, Choi KL, Park KY. 2005. Standardization of manufacturing method of young radish Kimchi (Yulmoo Kimchi) and young radish watery Kimchi (Yulmoo Mool-Kimchi) in literatures. J Korean Soc Food Sci Nutr 34:126-130
과학기술학회마을
DOI
ScienceOn
|
11 |
Lim SH, Park C. 2007. Effects of ethnocentrism and consumption value on the choice between Korean and foreign agricultural product: Focused on Kimchi. Journal of Commodity Science and Technology 25:113-126
|
12 |
Moon SW, Lee MK, Na TK. 2011. Kimchi intake patterns and preferences among elementary school, middle school, and high school students in rural areas -Focusing on the school in Chungbuk province-. The Korean Journal of Culinary Research 17:142-154
|
13 |
Park SY, Lim HK, Park SG, Cho MJ. 2012. Quality and preference changes red sea cucumber (Stichopus japonicus) Kimchi during storage period. J Appl Biol Chem 55:135-140
과학기술학회마을
DOI
ScienceOn
|
14 |
Ahn SC. 2001. A survey on the consumption pattern and awareness of regional Kimchi among married women in Seoul and the Daejeon area. The Korean Journal of Culinary Research 12:199-212
과학기술학회마을
|
15 |
Cha BS, Kim YJ, Byun MW, Kwon JH, Cho HO. 1989. Evaluation of gamma irradiation for extending the shelf life of Kimchi. Korean J Food Sci Technol 21:109-119
과학기술학회마을
|
16 |
Cho YB. 2008. The effect of kimchi product selection attribute on customer satisfaction and repurchase intent. The Korean Journal of Culinary Research 14:203-216
|
17 |
Kim IW, Cho YB. 2006. A study on preference for purchase and ingesting of kimchi among Busan resident. Korean J Culinary Research 12:187-198
|
18 |
Cho YS. 2002. A study on the preferred characteristics of Korean and Japanese commercial Kimchi. Master Thesis, Yongnam Uni. Gyeongsan
|
19 |
Kang KJ, Song HH, Kim YB, Jung DH, Lee C. 2004. Effect of adipic acid on growth of psychrotrophic Kimchi lactic acid bacteria and its effect on Mulkimchi fermentation. J Korean Soc Food Sci Nutr 33:857-863
과학기술학회마을
DOI
ScienceOn
|