1 |
Ko, Y.T., Kang, J.H. and Kim, T.E. Quality of freeze dried kimchi. Korean J. Food Sci. Technol. 33: 100-106 (2001)
|
2 |
Ko, Y.T. and Kang, J.H. Effects of freeze-drying time on quality of freezed-dried kimchi. Korean J. Food Sci. Technol. 34: 91-95 (2002)
|
3 |
Jandel Co. SigmaStat for Windows. V 1.02, Jandel Co., USA (1994)
|
4 |
Jo, J.S. Studies on Kimchi, p. 77. Yurim-munhwasa, Seoul, Korea (2000)
|
5 |
Jo, J.S. Studies on Kimchi, P. 125 & 280. Yurim-munhwasa, Seoul, Korea (2000)
|
6 |
Lee, M.R. and Rhee, H.S. A study on the flavor compounds of Dongchimi. Korean J. Soc. Food Sci. 6: 1-8 (1990)
|
7 |
Ko, Y.T. and Kang, J.H. Changes of volatile odor components in kimchi by freeze-drying. Korean J. Food Sci. Technol. 34: 559-564 (2002)
|
8 |
Ko, Y.T. and Kang, J.H. Quality of freeze-dried yulmoo-kimchi. Korean J. Food Sci. Technol. 35: 254-259 (2003)
|
9 |
Ko, Y.T., Kang, J.H. and Kim, T.E. Novel instant kimchi and its preparation method. Korean Patent 0390185 (2003)
|
10 |
Larmond, E. Laboratory Methods for Sensory Evaluation of food. Canada Department of Agriculture, Ottawa, Canada (1997)
|
11 |
Jo, J.S. Studies on Kimchi, p.307. Yurim-munhwasa, Seoul, Korea (2000)
|
12 |
Hong, S.I., Park, N.H. and Kim, K.H. Changes of quality of kimchi according to packing method, pp. 384-399. In: Science of Kimchi, Symposium of Korean Society of Food Sci. Technol. (1994)
|
13 |
Park, K.S. and Kyung, H.K. Growth stimulation of lactic acid bacteria by a radish component. Korean J. Food Sci. Technol. 24: 528-534 (1992)
|