1 |
Park KJ, Jung SW, Park BI, Kim YH, Jeong JW. Initial control of microorganism in kimchi by the modified preparation method of seasoning mixture and the pretreatment of electrolyzed acidwater. Korean J. Food Sci. Technol. 28: 1104-1110 (1996)
|
2 |
Lee IS, Park WS, Koo YJ, Kang KH. Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage. Korean J. Food Sci. Technol. 26: 239-245 (1994)
|
3 |
Jung SW, Jeong JW, Park KJ. Microbial removal effects of electrolyzed acid water on lettuce by washing methods and quality changes during storage. Korean J. Food Sci. Technol. 31: 1511-1517 (1999)
|
4 |
Han ES, Seok MS, Park JH. Quality changes of salted baechu with packaging methods during long term storage. Korean J. Food Sci. Technol. 30: 1307-1311 (1998)
|
5 |
Park WS, Lee IS, Han YS, Koo YJ. Kimchi preparation with brined Chinese cabbage and seasoning mixture stored separately. Korean J. Food Sci. Technol. 26: 231-238 (1994)
|
6 |
Park WP, Kim ZU. The effect of salt concentration on kimchi fermentation. Korean J. Agri. Chem. 34: 295-297 (1991)
|
7 |
Jeong JW, Kim JH, Kim BS, Jeong SW. Characteristics of electrolyzed water manufactured from various electrolytic diaphragm and electrolyte. Korean J. Food Preserv. 10: 99-105 (2003)
|
8 |
Han ES. Quality changes of salted Chinese cabbage by packaging methods during storage. Korean J. Food Sci. Technol. 26: 283-287 (1994)
|
9 |
Kim MK, Kim SY, Woo CJ, Kim SD. Effect of air controlled fermentation on Kimchi quality. J. Korean Soc. Food Nutr. 23: 268-273(1994)
|
10 |
Cho JS, Hwang SY. Standardization of Kimchi and related products. Korean J. Diet. Cult. 3: 301-307 (1988)
|
11 |
Lee IS, Park WS, Koo YJ, Kang KH. Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage. Korean J. Food Sci. Technol. 26: 239-245 (1994)
|