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Kim, BG : Reuse of brining wastewater in Kimchi industry. The Report of Institute of Environmental Science and Engineering, Seoul, Korea, 1997
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Han, ES, Seok, MS, Park, JH, JO, JS and Lee, HJ : Quality changes of brine during brine salting of Highland Baechu. Food Eng. Prog., 2:85, 1996
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Han, ES, Seok, MS, Park, JH and Lee, HJ : Quality changes of salted Chinese cabbage with the package pressure and storage temperature. Korean J. Food Sci. Technol, 28:650, 1996
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Han, ES, Seok, MS and Park, JH : Quality changes of salted Baechu with packaging methods during long term storage. Korean J. Food Sci. Technol, 30:1307, 1998
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Kim, MK, Kim, SD and Oh, YA : 제1회 김치의 과학과 산업화 심포지움 - 김치의 보존성 증진 방안. 식품산업과 영양, 1(1):71, 1996
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Shin, DH : Physicochemical and microbial properties ofrnarket Kimchi duribg fermentation in different containers. In The Science of Kimchi, p 82, Korean Society of Food Science and Technology, Seoul, 1994
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Han, ES : Quality changes of salted Chinese cabbage by packaging method during storage. Korean J. Food Sci. Technol, 26:283, 1994
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Yoon, HH, Jin SK, Choi, HK, Choi, SK and Kim, DM : Changes of chemical characteristics in reused brines during salting process of spring Chinese cabbage. Food Eng. Prog., 3:199, 1999
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Kim, YK : Water treatment technology and management using active carbon. Sinkwang Press, Seoul, Korea, 1995
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Hong, Sl, Park, NH and Koo, YJ : Effect of vacuurnizing conditions on quality changes of flexible package Kimchi. Korean J. Food Sci. Technol, 28:190, 1996
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Yoon, HH, Jeon EJ, Sung, SJ and Kim, DM : Characteristics of waste brine from the salting process of Chinese cabbage. Korean J. Food Sci. Technol., 32: 97, 2000
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Han, ES and Seok, MS : The development of salting-process of Chinese cabbage for Kimchi processing plant. Food Ind. Nutr., 1:50, 1996
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Choi, TD : The market structure and promotion strategy of Kimchi industry. In The Science of Kimchi, p 400, Korean Society of Food Science and Technology, Seoul, 1994
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Ku, KH, Cho, JS, Park, WS and Nam YJ : Effects of sorbitol and sugar sources on the fermentation and sensory properties of Baechu Kimchi. Korean J. Food Sci. Technol, 31(3):794, 1999
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Yoon, HH and Kim, DM : Effects of filtration on the characteristics of reused waste brine in Kimchi manufacturing. Korean J. Food Sci. Technol, 34(3):444, 2002
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Kim, JB, Yoo, MS, Cho, HY, Choi, DW and Pyun, YR : Changes of physical characteristics of Chinese cabbage during salting and blanching. Korean J. Food Sci. Technol., 22:445, 1990
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