1 |
한복려 : 우리가 정말 알아야 할 우리 김치 백가지, 현암사, 서울, 1999
|
2 |
강정화, 강선희, 안은숙, 유맹자, 정희종 : 발효온도-시간 조합이 배추김치의 품질특성에 미치는 영향. 한국식생활문화학회지, 19(1), 30-42, 2004
|
3 |
Association of Official Chemists, International: Official Methods of Analysis, 15th ed., Vol 2. Association of Official Analytical Chemists, Inc., Arlington, 918, 1990
|
4 |
김종규 : 포장마차 음식의 위생실태 조사연구. 한국환경위생학회지, 27(4), 107-114, 2001
|
5 |
류승희, 박석기 : PCR법을 이용한 옹달샘물의 대장균군 및 대장균 검출. 한국환경위생학회지, 28(2), 193-202, 2002
|
6 |
정경완 : 김치 중의 장내 병원균 증식에 미치는 발효의 영향. 동국대학교대학원 석사학위 논문, 1994
|
7 |
Nout, M. J. R. and Motarjemi, Y. : Assessment of fermentation as a household technology for improving food safety: a joint FAO/WHO workshop. Food Control, 8(5-6), 221-226, 1997
DOI
ScienceOn
|
8 |
Kim, D-H., Song, H-P., Yook, H-S., Ryu, Y-G. and Byun, M-W. : Isolation of enteric pathogens in the fermentation process of kimchi and its radicidation by gamma irradiation. Food Control 15, 441-445, 2004
DOI
ScienceOn
|
9 |
Hayes, P. R. : Food microbiology and hygiene. Elsevier, New York. 1992. pp. 24-25
|
10 |
Nguyen-the, C. and Carlin, F. : The microbiology of minimally processed fresh fruits and vegetables. Critical Reviews in Food Science and Nutrition, 34(4), 370-401, 1994
|
11 |
Marriott, N. G. and Robertson G. : Essentials of food sanitation, Chapman & Hall, 53, 1997
|
12 |
www.customs.go.kr
|
13 |
Meng, J. and Doyle, M. P. : Introduction-Microbiological food safety. Microbes and Infection, 4(4), 395-397, 2002
DOI
ScienceOn
|
14 |
이철우, 고창영, 하덕모 : 김치발효 중의 젖산균의 경시적 변화 및 분리젖산균의 동정. 한국식품과학회지 20(1), 102-109, 1992
|
15 |
Beuchat L. R. : Pathogenic microorganisms associated fresh produce. Journal of Food Protection. 59, 204-216, 1996
DOI
|
16 |
Beuchat L. R. : Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microbes and Infection, 4, 413-423, 2002
DOI
ScienceOn
|
17 |
Steinkraus, K. H. : Classification of fermented foods: worldwide review of household fermentation techniques. Food Control, 8(5-6), 311-317, 1997
DOI
ScienceOn
|
18 |
Mheen, T. I. and Kwon, T. W. : Effect of temperature and salt concentration on Kimchi fermentation. Korean Journal of Food Science and Techonology. 16(4), 443-450, 1984
|
19 |
Cheigh, C-I., Choi, H-J., Park, H., Kim, S-B., Kook, M-C., Kim, T-S., Hwang, J-K. and Pyun, Y-R.: Influence of growth conditions on the production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from kimchi. Journal of Biotechnology, 95(3), 225-235, 2002
DOI
ScienceOn
|
20 |
식품의약품안전청 : 식품공전. 75-96, 521-522, 643-652, 1999
|
21 |
http://www.kimchi.or.kr
|
22 |
Cheigh, H. S. and Park, K. Y. : Biochemical, microbiological, and nutritional aspects of Kimchi. Critical Reviews in Food Science and Nutrition, 34(2), 175-203, 1994
DOI
ScienceOn
|
23 |
Lee, C. H. : Lactic acid fermented foods and their benefits in Asia. Food Control, 8(5-6), 259-269, 1997
DOI
ScienceOn
|
24 |
Albrecht, J. A., Hamouz, F. L., Sumner, S. S. and Melch, V. : Microbiological evaluation of vegetable ingredients in salad bars, Journal of Food Protection. 58, 683-685, 1995
DOI
|
25 |
김종규 : 일부 학교급식소 조리실의 위생관리에 관한 조사연구. 한국환경위생학회지, 29(2), 87-93, 2003
|
26 |
이용욱, 박석기 : 식품위생미생물시험법, 93-111, 1996
|
27 |
윤숙경 : 장내 세균류의 김치 젖산균에 대한 길항작용, 한국영양학회지, 12(1), 59-68, 1979
|
28 |
Lee, J. Y. and Kunz, B. : The antioxidant properties of baechu-kimchi and free-dried kimchi-powder in fermented sausages. Meat Science (in press), 2005
|
29 |
조영, 이진희 : 부재료를 달리하여 제조한 김치의 발효특성. 한국조리과학회지, 14(1), 1-8, 1998
|