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Han JG, Kang KJ, Kim KK, Kim SK. 1996. Water absorption of stored brown rice in laminated film pouch. J Korean Soc Food Sci Nutr 25(4) :643-648
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Hong SI, Son SM, Chung MS, Kim D. 2003. Storage quality of minimally processed onions as affected by seal-packaging methods. Korean J Food Sci Technol 35(6) :1110-1116
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Jo IH, Kim HS, Kim GM, Kim JS, Kim GC. 2012. Effects of packaging method on the quality of blanched Namul during storage. Korean J Food Preserv 19(3) :328-336
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Kim CB, Lee SH, Kim JS, Yoon JT, Kim T. 1999. Effects of packing materials on the keeping freshness of Chinese chives(Allium tubersum Rottler) at low temperature storage. Korean J Food Preserv 6(3) :270-275
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Kim HW, Huh KT, Choi CU. Studies on the volatile flavor components of spices in curry. Korean J Food Sci Technol 21(1) :127-135
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Lee JS, Lee HE, Lee YS, Chun CH. 2008. Effect of packaging methods on the quality of leaf lettuce. Korean J Food Preserv 15(5) :630-634
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Mizani M, Sheikh N, Ebrahimi SN, Gerami A. Tavakoli FA. 2009. Effect of gamma irradiation on physico-mechanical properties of spice packaging films. Radiat. Phys. Chem 78:806-809
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Park HW, Kim BS, Park MH. 1989. Comparison of shelf-life of vienna sausage packed with polyvinylidene chloride and nylon laminated film. Korean J Food Sci Technol 21(2) :252-257
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Park JS, Baek HH, Bai DH, Oh TK, Lee CH. 2004. Antibacterial activity of fennel (Foeniculum vulgare Mill.) seed essential oil against the growth of Streptococcus mutans. Food Sci Biotechnol 13(5) :581-585
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Park WK, Yoon JH, Kim HW, Choi CU. 1991. The effects of stamping and roasting treatments on volatile aromatic components in curry powder. Korean J Food Sci Technol 23(3) :276-279
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Park WK, Yoon JH, Kim JH, Jung SH, Son SH. 1993. The effects of stamping and roasting treatments on change of volatile flavor components in aged curry powder. Korean J Food Sci Technol 25(5) :426-429
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Sowbhagya HB. 2013. Chemistry, technology, and nutraceutical functions of cumin (Cuminum cyminum L): An Overview. Crit. Rev. Food Sci Nutr. 53(1) :1-10
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Woo IA, Nam HW, Pyun JW. 2003. Quality characteristics of bread prepared with the addition of curry powder. Korean J Food Cookery Sci 19(4) :447-453
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Zhou Q, Guthrie B, Cadwallader KR. 2004. Development of a system for measurement of permeability of aroma compounds through multilayer polymer films by coupling dynamic vapour sorption with purge-and-trap/fast gas chromatography. Packg Technol Sci 17:175-185.
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Ahn JW. 2009. Properties of rice cakes for topokki with curry powder. Korean J Food Cookery Sci 25(4) :467-473
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