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Cho KO, Kim HS. 2010. Quality characteristics of Sulgidduk with added yam (Dioscorea japonica) powder. Korean J Food Culture 25(6): 801-809
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Choi HY. 2009. Antimicrobial activity of salvia miltiorrhiza bunge extract and its effects on quality characteristics in Sulgidduk. Korean J Food Nutr 22(3): 321-331
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Choi YS, Kim YT. 2012. The quality characteristics of Sulgidduk by additions of agaricus blasei murill powder. Korean J Culinary Research 18(2): 172-181
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Hyun YH, Hwang YK, Lee YS. 2005. Quality caracteristics of Sulgidduk with tapioca flour. Korean J Food Nutr 18(2): 103-108
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Im JS, Lee MH. 2007. Physicochemical compositions of raw and dried wolha persimmons. Korean J Food Preserv 14(6): 611-616
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Jhee OH, Choi YS. 2008. Quality characteristics of Sulgidduk added with concentrations of acanthopanax sessiliflorus seemann var. goma powder. Korean J Food Cookery Sci 24(5): 601-607
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Jun MK, Kim MY, Chun SS. 2008. Quality characteristics of Sulgidduk prepared with ulmus cortex powder. Korean J Food Cookery Sci 24(1): 31-38
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Jung JS, Shin SM, Kim AJ. 2010. Quality characteristics of Sulgidduk with adenophora remotiflora powder. Korean J Food Nutr 23(2): 147-153
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Lee MH, No HK. 2001. Quality changes during storage of persimmon vinegar clarified by chitosan treatment. J Korean Soc Food Sci Nutr 30(2): 283-287
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Lim JH. 2011. Quality characteristics of Sulgidduk prepared with apple powder. Korean J Food Cookery Sci 27(2): 109-121
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Park JH, Lim JH. 2011. The quality characteristics of Sulgidduk prepared with parsley powder. Korean J Food Cookery Sci 27(1): 101-111
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Park KS, Jang JO, Yoon HY, Kim HR. 2010. The quality characteristics of Sulgidduk added with cheongkukjang powder. Korean J Culinary Research 16(3): 250-258
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Shin SM, Kim AJ, Cho HC, Joung KH. 2008. Quality characteristics of Sulgidduk prepared with added paecilomyces japonica powder. Korean J Food Nutr 21(1): 22-27
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Yoon SJ, Lee MY. 2004. Quality characteristics of Sulgidduk added with concentrations of hericium erinaceus powder. Korean J Food Cookery Sci 20(6): 575-580
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