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Ko SH, Kim HY, Oh KS. 2006. Evalution of the quality of Danhopaktzeam prepared with the Sous-Vide Cook-Chill System and Conventional Cook-Chill System. Korean J Food Cookery Sci 22(4):504-513
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Kim GT, Pair HD, Lee DS. 2003. Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-Vide Processed Seasoned Spinach Soup. Food Sci and Techn. 12(3):312-315
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Choe JH, Jang A, Lee BD, Liu XD, Song HP, and Jo C. 2008. Antioxidant and Antimicrobial Effects of Medicinal Herb Extract Mix in Pork Patties during Cold Storage. Korean J Food Sci Anl Resour 28(2):122-129
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Kim HY, Ko SH, Lee KY, Rho GS. 2008. Evaluation of the Microbiological Quality of Glazed Spanish Mackerel in Teriyaki Sauce by Adding Lemon Juice Using Sous-Vide Cook-Chill Method. Korean J Food Cookery Sci 24(5):713- 721
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