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Kim MR, Kim MJ, Back JY. 2001. Physicochemical and sensory characteristics of Dongchimi added with soybean-curd whey. J Korean Soc Food Sci Nutr 30(6):1068-1075
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Ku KH, Cho JS, Park WS, Nam YJ. 1999. Effects of sorbitol and sugar sources on the fermentation and sensory properties of Baechu kimchi. Korean J Food Sci Technol 31(3):794-801
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Lee MK, Jang DJ, Rhee KK, Kim DS, Moon SW. 2007. A survey of the preference on the Turk for Korean Kimchi. Korean J Food Culture 22(6):690-695
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Moon SK, Ryu HS. 1997. Changes in the contents of dietary fibers and pectic substances during fermentation of Baik-kimchi. J Korean Soc Food Sci Nutr 26(6):1006-1012
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Park BH, Choi SH, Cho HS, Kim SD, Jeon ER. 2010. Quality changes in Baik-kimchi (pickled cabbage) added lotus root juice during fermentation. Korean J Food preserv 17(3):320-327
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Park YH, Park SH, Lee JH, Jo JS. 2003. Effects of beef bone extracts on quality of Baik-kimchi. Korean J Soc Food Cook 19(2):188-194
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So MH, Kim YB. 1997. Isolation and identification of major microbial groups during Baikkimchi fermentation. Korean J Food Nutr 10(3):350-359
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Suh HS. 2010. A study on the characteristics of green tea dded to Baekkimchi. Korean J Foodservice Assoc 6(2):119-135
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Sung JM, Lim JH, Park KJ, Jeong JW. 2008. Effects ofsemi-dried red pepper with a different seed ratio on thequality of kimchi. Korean J Food Preserv 15(3):427-436
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Yi BG, Han OK, Lee DJ. 2005. Heterosis and combining ability of pak-choi (Brassica campestris L. ssp. Chinensis Jusl) under different cropping seasons. Korean J Int Agric 17(4):283-291
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Choi HG, Kwon JK, Park KS, Kang YI, Cho MW, Rho IR, Kang NJ. 2011. Effects of germination condition, nursery media and nutrient concentration on seedling growth characteristics of pak-choi and lettuce in plant factory. J Bio-Envir Control 20(4):320-325
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Choi SK, Hwang SY, Jo JS. 1997. Standardization of kimchi and related products (3). Korean J Diet Cult 12(5):531-548
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Han JS, Han GP, Lee JS, Han GJ, Kim YJ. 2010. A survey of American's perception and preference for Korean kimchi: focus on Illinois and California. Korean J Food Culture 25(5):499-507
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Jang MS, Moon SW. 1995. Effect of licorice root (Glycyrrhiza Uralensis Fischer) on Dongchimi fermentation. J Korean Soc Food Nutr 24(5):744-751
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Kang KO, Kim WJ, Lim HS. 1997. Effect of temperature and NaCl concentration on the characteristics of Baik kimchi. Korean J Soc Food Sci 13(5):569-577
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Kim DJ, Kim JM, Hong SS. 2004. The composition of dietary fiber on brassica vegetables. J Korean Soc Food Sci Nutr 33(4):700-704
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DOI
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Kim KA, Jung LH, Jeong JA. 2005. Consciousness on the Korean traditional food of school food service dietitian. Korean J Home Econ Asso 43(2):127-142
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Kim MJ, Moon SW, Jang MS. 1995. Effect of onion on Dongchimi fermentation. J Korean Soc Food Nutr 24(2):330-335
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