1 |
Cho HK, Park SH, Cho JS, Jung CS. 2001. Effect of the garlic on the fermentation and quality of Kimchi. Korean J Dietary Culture 16(5):470-477
|
2 |
Ko YD, Kim HJ, Chun SS, Sung NK. 1994. Development of control system for Kimchi fermentation and storage using refrigerator. Korean J Food Sci Technol 26(3):199-203
|
3 |
Ryu JY, Lee HS, Rhee HS. 1984. Changes of organic acid and volatile flavor compounds in Kimchis fermented with different ingredients. Korean J Food Sci Technol 16(2): 169-174
|
4 |
Cheigh HS, Park KY. 1994. Biochemical microbiological, and nutritional aspects of Kimchi(Korean fermented vegetable products). Crit Rev Food Nutr Sci 342:175-203
|
5 |
Ku KH, Sunwoo JY, Park WS. 2005. Effects of ingredients on the its quality characteristics during Kimchi fermentation. Korean J Soc Food Sci Nutr 34(2):267-276
과학기술학회마을
DOI
|
6 |
Lee SK, Shin MS, Jhong DY, Hong YH, Lim HS. 1989. Changes of Kimchis contained different garlic contents during fermentation. Korean J Food Sci Technol 21(1):68-74
|
7 |
Ko YT, Lee JY. 2003. Quality characteristics of Kimchi prepared with chinese radish and its quality change by freeze-drying. Korean J Food Sci Technol 35(5):937-942
|
8 |
Cho Y, Lee JH. 1992. Effect of onion on Kimchi fermentation. Korean J Food Sci Technol 8(4):365-369
|
9 |
Lee MR, Rhee HS. 1990. A study on the flavor compounds of Dongchimi. Korean J Soc Food Sci Technol 6(1):1-8
|
10 |
Kim KO, Kim WH. 1994. Changes in properties of Kimchi prepared with different kinds and levels of salted and fermented seafoods during fermentation. Korean J Food Sci Technol 26(3):324-330
|
11 |
Lee IS, Park WS, Koo YJ, Kang KH. 1994. Changes in some characteristics of brined chinese cabbage of fall cultivars during storage. Korean J Food Sci Technol 26(2):239-245
|
12 |
Ko YT, Hwang JK, Baik IH. 2004. Effects of Jeotkal addition on quality of Kimchi. Korean J Food Sci Technol 36(1): 123-128
|
13 |
Park WS, Lee IS, Han YS, Koo YJ. 1994. Kimchi preparation with brined chinese cabbage and seasoning mixture stored separately. Korean J Food Sci Technol 26(2):231-238
|
14 |
Kim MH, Shin MS, Jhon DY, Hong YH, Lim HS. 1987. Quality characteristics of Kimchies with different ingredients. Korean J Soc Food Nutr Sci 16(2):268-277
|