1 |
Choi JD, Im MH, Chung HC, Lee CW, Kim YH, Choi C, Choi KS. 1997. The Effects of mashing and maturing conditions on the quality of korean traditional Kanjang(soy sauce). J Korean Agric Chem Biol 40(3):365-368
|
2 |
Jeon MS, Sohn KH, Chae SH, Park HK, Jeon HJ. 2002. Color characteristics of Korean traditional soy sauces prepared under different processing conditions. J Korean Food Sci Nutr 31(1):32-38
DOI
|
3 |
Oh JY, Hahn YS, Kim YJ. 1999. Microbiological characteristics of low salt Mul Kimchi Korean J Food Sci Technol 31(2): 502-508
|
4 |
Kim EJ, Hahn YS. 2006. Preparation of tomato and its characteristics. Korean J Food Cookery Sci 22(4):535-544
과학기술학회마을
|
5 |
Ku KH, Cho JY, Park WS, Nam YJ. 1999. Effects of and sugar sources on the fermentation and sensory properties of Baechu Kimchi. Korean J Food Sci Technol 31(3):794-801
|
6 |
Hahn YS, Woo KJ, Park YH, Lee TY. 1997. The nature of viscous polysaccharide formed Kimchi added sucrose. J Korean Food Sci Nutr 26(2):198-202
|
7 |
Kim SJ. 2005. Antimicrobial activities of lactic acid bacteria isolated from Mul-Kimchi. Korean J Food Preserv 12(3):263- 266
과학기술학회마을
|
8 |
Kwon DJ, Chang YS, Ja KS, Kang YH. 1999. Effects of sugars addition on physiochemical characteristics and sensory evaluation of Kimchi. Korean J Food Nutr 12(16):608-614
|