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Cheigh HS, Kim HY, Yeo KM, Kim BN. Fermentation aspects of fruit-vegetable juice by mixed cultures of lactic acid bacteria isolated from kimchi and yeast. J. Korean Soc. Food Sci. Nutr. 27:1059-1064 (1998)
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Jang MS, Kim NY. Effects of salting methods on the physicochemical properties of kakdugi fermntation. Korean J. Soc. Food Sci. 15: 61-67 (1999)
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Mheen TI, Kwon TW. Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol. 16: 443-450 (1984)
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Kim SD, Jang MS. Effects of fermentation temperature on the sensory, physicochemical and microbiological properties kakdugi.J. Korean Soc. Food Sci. Nutr. 26: 800-806 (1997)
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Kim YB, Hah DM, Kim CS. Milling characteristics and qualities of Korean rice. Korean J. Food Sci. Technol. 22: 199-205 (1990)
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Kim NY, Jang MS. Effects of salting methods on the sensory an microbiological properties of kakdugi. Korean J. Soc. Food Sci.16: 75-83 (2000)
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Lee CW, Ko CY, Ha DM. Microflora changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Korean J. Appl. Microbiol. Biotechnol. 20: 102-109 (1992)
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AOAC. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA (1990)
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Kim SJ, Park KH. Retardation of kimchi fermentation by the extracts of allium tuberosum and growth inhibition of related microorganisms. Korean J. Food Sci. Technol. 27: 813-818 (1995)
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Ahn SY. Study of kimchi manufacturing (1)-The effect of seasoning on kimchi fermentation. Korean Natl. Inst. Technol. Qual. 20: 61-80 (1970)
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Kim SD, Hawer WD, Jang MS. Effect of fermentation temperature on free sugar, organic acid and volatile compounds of kakdugi. J. Korean Soc. Food Sci. Nutr. 27: 16-23 (1998)
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SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (2002)
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Mislivec PB, Beuchat LR, Cousin MA. Yeasts and molds. In: Compendium of Methods for the Microbiological Examination of Food. Splittstoesser DF, Vanderzant C (eds). American Public Health Association, Washington, DC, USA (1991)
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Han HU, Lim CR, Park HK. Determination of microbial community as an indicator of kimchi fermentation. Korean J. Food Sci. Technol. 22: 26-32 (1990)
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Kim MY, Choi US, Kim JY, Kim KR. Effects of detergent and other pollutants related domestic sewage on water pollution. J. Korean Ind. Eng. Chem. 4: 564-568 (1993)
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Park JE, Kim HR, Jang MS. Sensory and microbiological properties of dongchimi added with gatt. Korean J. Soc. Food Sci. 16:57-64 (2000)
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Kim MJ, Moon SW, Jang MS. Effect of onion on dongchimi fermentation. J. Korean Soc. Food Nutr. 24: 330-335 (1995)
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Ryu CS, Kim EK, Kim YB. Changes in the bacterial flora during kakdugi fermentation and the physiological characterization of lactic coccal isolates. Korean J. Food Sci. Technol. 30: 650-654 (1998)
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Huh YJ, Cho YJ, Kim JK, Park KH. Effects of radish root cultivars on the dongchimi fermentation. Korean J. Food Sci. Technol.35(1): 7-14 (2003)
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