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Ku K. H, Kang K. O, Kim W. J, "Some quality changes during fermentation of Kimchi", Korean J. Food Sci. Technol, Vol. 20, pp. 476-482, 1988.
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Pyo Y. H, Kim J. S, Hahn Y. S, "Volatile compounds of mustard leat(Brassica Juncea) Kimchi and their changes during fermentation", Korean J. Food Sci. Technol, Vol. 32, pp. 56-61, 2000.
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Cho S. H, Lee S. C, Park W. S. "Effect of botanical antimicrobial agent-citrus products on the quality characteristics during kimchi Fermentation", Korean J. Food Preserv, Vol. 12, pp. 8-16, 2005.
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Park K. Y, Cho E. J, Rhee S. H. "Increased antimutagenic and anticancer activities of chinese cabbage Kimchi by changing kinds of levels of sub-ingredient", J. Korean Soc. Food Sci Nutr, Vol. 27, pp. 625-632, 1998.
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Som K. H, Han Y. S, "Effect of red Pepper seed on Kimchi antioxidant activity during fermentation", Food Sci. Biotechnol, Vol. 17, pp. 295-301, 2008.
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Kim Y. J, Park W. S, Koo K. H, Kim M. R, Jang J. J, "Inhibitory effect of Baechu Kimchi (chinese Cabbate Kimchi) and Kakduki (Radish Kimchi) on diethylenitrosamine and D-galactosamine induced hepatocarcinogenes", Food Sci. Biotechnol, Vol. 9, pp. 89-94, 2000.
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Kim M, Lee S. J, Seul K, J, Park Y, M, Ghim S, Y, "Characterization of antimicrobial substance produced by Lactobacillus Paraplantarum KNUC25 isolated from Kimchi", Korea, J. Microbiol Biotechnol, Vol. 37, pp. 24-32, 2009.
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Cha B. S, Kim W. J, Byun M. W, Kwon J. H, Cho H. O., "Evalation of gamma irradiation for extending the shelf life of kimchi". Korean J. food Sci Techno, Vol. 21, pp. 109-119, 1989.
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Park K. J, Woo S. J., "Effect of Na-acetone, Na-malate and K-sorbate on the pH, acidity and sourness during kimchi fermentation", Korean J. Food Sci Technol Vol. 20, pp 40-4, 1988.
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Lee K. H., "Effect of ozone treatment for sanitation of Chinese cabbage and salted Chinese cahbage", J. Korean Soc Food Sci Nutr, 37, pp. 90-96. 2008.
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Kim W. J, Kang K. O, Kyung K. H, Shin J. I., "Addition of salts and their mixtures for improvement of storage stability of kimchi", Korean J. Food Sci Technol, Vol. 23, pp. 188-191, 1991.
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Kim S. D., "Effect of pH adjuster on the fermentation of kimchi", J. Korean Soc Food Nutr, 14: 256-264, 1985.
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Jang K. S., "Studies on the natural pH adjusters for kimchi", J. Korean Soc Food Nutr, 18, pp. 321-327, 1989.
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Kim J. G, "Analysis of problems of food service establishments contributing to food poisoning outbreaks discovered through the epidemiological studies of some outbreaks", J. Fd Hyg Safety, Vol. 12, pp. 240-253, 1997.
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KFDA, "Development of General Model for Hazrds Analysis at a Manufacturing Process", pp. 14-15, 2009.
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KFDA, "Microbe experimental methods", Korea Food Standards Codex(II), pp. 141-193, 2011.
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Kim J. W, "Inspect of sensory of Food", Hyoilbook, pp. 48, 2003.
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Kim S. S, and Chung H. Y, "Texture and Descriptive Sensory Characteristics of Korean Rice Cakes(Karedduk) with a Mixture of Fructooligosaccharide and Emulsifier", J. Korean Soc Food Sci. Nutr. vol. 41(6), pp. 823-828, 2012.
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Kim S. S, Chung H. Y, "Texture properties of a Korean rice cake (Karedduk) with addition of carbohydrate materials", J. Korean Soc. Food Sci. Nutr. 36, pp. 1205-1210, 2007.
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Yun J. U, Oh D. H, Kim B. G, An B. S, Choi J. D and Oh K. S, " Optimum Sterilization Conditions and Quality Characteristics of the Retort-Sterilized Crab Analog", Kor. J. Fish Aquat Sci. 44(1), pp. 31-36, 2011.
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Yoo E. J, Lim H. S, Kim J.M, Song S. H and Choi M. R, "The Investigation of Chitosanoligosaccharide for Prolongating Fermentation Period of Kimchi", J. Korean Soc. Food Sci. Nutr, Vol. 27, no 5, pp. 869-874, 1998.
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Meilgaard, M.., Cille, G. v., and Carr, B. T. "Sensory evaluation techniques"(2nd ed.), CRC Press Inc., Boca Raton, FL, 1991.
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Kim J. S, Kim Y. j, Park J. M, Kim T. J, Kim B. S, Kim Y. M, Kim H. R, and Han N. S, "Inhibition of Microbial Growth in Cabbage-Kimchi by Heat Treatment and Nisin․Yucca Extract", J. Korean Soc Food Sci. Nutr, Vol. 39, no. 11, pp. 1678-1683, 2010.
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Rhodaes J, Roller S, "Antimicrobial actions of degraded and native chitosan against spoilage organisms in laboratory media and foods", Appl Environ Microb, 66: pp. 80-86, 2000.
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ScienceOn
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Hong J. J., Cheigh H. S., Lee D. S., "Quality characteristics of canned kimchi prepared by minimal thermal processing", J. Korean Soc Food Sci Nutr, Vol. 35, pp. 754-760, 2006.
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Han G. J, Choi H. S, Lee S. M, Lee E. J, Park S. E and Park K. Y, "Addition of Starters in Pasteurized Brined Baechu Cabbage Increased Kimchi Quality and Health Functionality", J. Korean Soc. Food Sci Nutr, 40(1), pp. 110-115, 2011.
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ScienceOn
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Lee S. A, Youn A. R, Kwon K. H, Kim B. S, "Washing effect of micro-bubbles and changes in quality of lettuce (Lactuca sativa L.) during storage. Korean J. Food Preserv, 16, pp. 321-326, 2009.
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