1 |
Park MW, Park YK. Changes of physicochemical and sensory characteristics of Oiji (Korean pickled cucumbers) prepared with different salts. J. Korean Soc. Food Sci. Nutr. 27: 419-424 (1998)
|
2 |
Yoon S, Lee JS, Hong WS. Effect of different processes on texture of fermented cucumber pickles. Korean J. Dietary Cult. 4: 103-108 (1989)
|
3 |
Shim YH, Yoo CH, Cha GH. Quality changes of Oiji with various antimicrobial ingredients during fermentation. Korean J. Soc. Food Cook. Sci. 17: 329-337 (2001)
|
4 |
Kang IH, Lee KB. Korean Food Culture. Samyoungsa, Seoul, Korea (1984)
|
5 |
Daniel ME, O'Sullivan J. Sensory quality of cucumbers before and after brining. J. Food Sci. 44: 847-849 (1979)
DOI
|
6 |
Steel RGD, Torrie JH. Principle and procedures of statistics. McGraw-Hill, New York, NY, USA (1960)
|
7 |
Lee YH, Yang IW. Studies on the packaging and preservation of kimchi. J. Korean Agric. Chem. Soc. 13: 207-218 (1970)
|
8 |
AOAC. Official Methods of Analysis. 14th ed. Association of Official Analytical Chemists, Washington, DC, USA (1984)
|
9 |
Jones ID, White RC, Gibbs E. A some pigment change in cucumber during brining and brine storage. Food Technol. 3: 96- 102 (1962)
|
10 |
Demain AL, Phaff HJ. Softening of cucumbers during curing. J. Agric. Food Chem. 60-64 (1956)
|
11 |
Park MW, Park YK, Jang MS. Changes of physicochemical and sensory characteristics of Korean pickled cucumber with different preparation methods. J. Korean Soc. Food Nutr. 23: 634-640 (1994)
|
12 |
Choi HS, Kim JG, Kim WJ. Effect of heat treatment on some qualities of Korean pickled cucumbers during fermentation 21: 845-850 (1989)
|
13 |
White RC, Jones ID, Gibbs E. Determination of chlorophylls, chlorophyllides, pheophytins, and pheophorbides in plant material. J. Food Sci 28: 431-436 (1963)
DOI
|
14 |
SAS Institute, Inc. SAS/STAT User's Guide. Version 6.2th ed. Cary, NC, USA(1988)
|
15 |
Meilgaard M, Civille GV, Carr BT. Sensory Evaluation Techniques. 2nd ed. CRC press, Boca Raton, FL, USA (1991)
|
16 |
Bell TA, Etchells JL. Influence of Salt (NaCl) on Pectinolytic Softening of Cucumbers. U. S. Food Fermentation Laboratory, Raleigh, NC, USA. pp. 84-90 (1960)
|
17 |
Kim JG, Choi HS, Kim SS, Kim WJ. Changes in physicochemical and qualities and sensory qualities of Korean pickled cucumbers during fermentation. Korean J. Food Sci. Technol. 21: 838- 844 (1989)
|
18 |
Kim JS, Cho ML, Heu MS. Quality improvement of Korean pickled cucumber using cuttle bone powder treated with acetic acid. J. Korean Soc. Agric. Chem. Biotechnol. 46: 94-100 (2003)
|
19 |
Cho JS. Food Materials. Monwundang, Seoul, Korea. p.162 (1993)
|
20 |
Choi HS, Ku KH, Kim JG, Kim WJ. Combined effect of salts mixture addition and brining in hot solution on the Korean pickle fermentation. Korean J. Food Sci. Technol. 22:865-870 (1990)
|