1 |
Cha WS, Beak SK, Na KM, Park JH, Oh SL, Lee WY, Chun SS, Choi UK, Cho YJ(2003) Changes of physicochemical characteristics during the preparation of persimmon pickles. J Korean Soc Agric Chem Biotechnol 46, 317-322.
과학기술학회마을
|
2 |
Chae SK(1999) Studies on the changes in the allinase activity during the aging of picked garlic. Korean J Food Nutr 12, 55-62.
|
3 |
Cho YJ, Chun SS(2004) Changes of cell wall components and softening enzyme during the preparation of persimmon pickles. J Korean Soc Appl Biol Chem 47, 55-60.
과학기술학회마을
|
4 |
Kang NS, Kim JH, Kim JK(2008) Quality characteristics of onion Jangachi during aging. Korean J Food Preserv 15, 796-803.
|
5 |
Kang YK, Ko MR(2004) Effect of transplanting date on growth and yield of yacon. Korean J Crop Sci 49, 188-193.
과학기술학회마을
|
6 |
Kim HY, Chung HJ(1995) Changes of physicochemical properties during the preparation of persimmon pickles and its optimal preparation conditions. Korean J Food Sci Technol 27, 697-702.
과학기술학회마을
|
7 |
Kim JA, Cho MS(2009) Quality changes of immature green cherry tomato pickles with different concentration of soy sauce and soaking temperature during storage. Korean J Food Cult 24, 295-307.
과학기술학회마을
|
8 |
Kim JG, Choi HS, Kim SS, Kim WJ(1989) Changes in physicochemical and sensory qualities of Korean pickled cucumbers during fermentation. Korean J food Sci Technol 21, 838-844.
과학기술학회마을
|
9 |
Kim JH, Kim JK(2008) Effect of maturation solution composition on the physicochemical properties of onion Jangachi. Korean J Food Preserv 15, 816-823.
|
10 |
Kim MJ, Kim SD(1994) The fermentation control of Kimchi. J East Asian Soc Diet Life 4, 75-91.
|
11 |
Kim MR, Mo EK(1995) Volatile sulfur compounds in pickled garlic. Korean J Soc Food Sci 11, 133- 139.
과학기술학회마을
|
12 |
Lee CH(1986) Kimchi; Korean fermented vegetable foods. Korean J Diet Cult 1, 395-402.
과학기술학회마을
|
13 |
Lee HS(1995) The measurement methods of the textural characteristics of fermented vegetables. Korean J Soc Food Sci 11, 83-91.
|
14 |
Jeong DY, Kim YS, Lee SK, Jung ST, Jeong EJ, Kim HE, Shin DH(2006) Comparisons of physicochemical characteristics of pickles manufactured in folk villages of Sunchang region. J Fd Hyg Safety 1, 92-99.
|
15 |
Doo HS, Moon JG, Kwon TO, Ryu JH(1999) Effects of polyethylene mulch color and its removing time on growth and yield of yacon(Polymnia sonchiflia Poepp. & Endl.). Korean J Medicinal Crop Sci 7, 205-212.
|
16 |
Han GJ, Shin DS, Jang MS(2009) The quality characteristics of Aralia continentalis Kitagawa Jangachi by storing time. Korean J Food Cookery Sci 25, 8-15.
과학기술학회마을
|
17 |
Han JS, Kim MS, Song JE(1996) A study for the taste and storage of Kimchi. Korean J Diet Cult 11, 207-215.
과학기술학회마을
|
18 |
Jeong DY, Kim YS, Jung ST, Shin DH(2006) Changes in physicochemical characteristics during soaking of persimmon pickles treated with organic acid and sugars. Korean J Food Sci Technol 38, 392-399.
|
19 |
Jo JS, Hwang SY(1988) Standardization of Kimchi and related products(2). Korean J Diet Cult 3, 301-307.
|
20 |
Jung HA(2006) Change of flavor compounds of pickled garlic with different pickling treatments. J East Asian Soc Diet Life 16, 299-307.
과학기술학회마을
|
21 |
Jung HA, Jung HS, Joo N(2007) Quality characteristics of whole and peeled garlic Jangachi(Korean pickle) by aging period. Korean J Food Cookery Sci 23, 940-946.
과학기술학회마을
|
22 |
Jung SJ, Kim GE, Kim SH(2001) The changes of ascorbic acid and chlorophylls content in Gochujangachi during fermentation. J Korean Soc Food Sci Nutr 30, 814-818.
|
23 |
Nam SM, Lee HR, Lee JM(2003) Removal efficiency of residual pesticides during processing of Perilla Jangachi preparation. Korean J Food Cult 18, 562-568.
과학기술학회마을
|
24 |
Lee JM, Lee HR, Nam SM(2002) Optimization for preparation of perilla Jangachi according to steaming time and onion contents. Korean J Food Cult 17, 70-77.
|
25 |
Lee SY, Yoo KM, Moon BK, Hwang IK(2010) A study on the development of vinegar beverage using yacon roots(Smallantlus sonclnifolius) and analysis of components changes during the fermentation. Korean J Food Cookery Sci 26, 95-103.
과학기술학회마을
|
26 |
Lim SJ, Jang KS, Kim KO, Lee HR(1991) Development of recipe for the Korean typical wild-vegetable preparations and their storage. Korean J Soc Food Sci 7, 21-27.
과학기술학회마을
|
27 |
Park ML(2008) A study on the characteristics of pine-tree mushroom(Tricholoma matsutake Sing.) pickle for the standard recipe. Korean J Culinary Res 14, 55-66.
과학기술학회마을
|
28 |
Park MW, Park YK, Jand MS(1994) Changes of physicochemical and sensory characteristics of Korean Pickled cucumber with different preparation methods. J Korean Soc Food Nutr 23, 634-640.
과학기술학회마을
|
29 |
Shin DJ, Kim KH, Son GM, Lee SC, Hwang YI(2000) Changes of physicochemical properties during preparation of persimmon pickles. J Korean Soc Food Sci Nutr 29, 420-424.
|
30 |
Son EJ, Oh SH, Heo OS, Kim MR(2003) Physicochemical and sensory characteristics of turnip pickle added with chitosan during storage. J Korean Soc Food Sci Nutr 32, 1302-1309.
과학기술학회마을
DOI
|
31 |
Yoon GS(1995) A study on the knowledge and utilization of Korea traditional casic side dishes I -Jangachies-. Korean J Diet Cult 10, 457-463.
|
32 |
Woo NRY, Chung HK, Kang MH(2005) Properties of Korean traditional pepper pickle made by different preheating temperature treatments. J Korean Soc Food Sci Nutr 34, 1219-1225.
과학기술학회마을
DOI
|