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Song YB, Choi JS, Lee JE, Noh JS, Kim MJ, Cho EJ, Song YO. The antioxidant effect of hot water extract from the dried radish (Raphanus sativus L.) with pressurized roasting. J. Korean Soc. Food Sci. Nutr. 39: 1179-1186 (2010)
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Lee HG. Food composition table 1. 7th ed. Park HJ, ed. National Rural Resources Development Institute, RDA, Jeonju. pp. 120-123 (2006)
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Park CS, Park CJ, Jeon CH, Kim DH, Cha MS. Manufacturing process of functional mumalangi kimchi adding medicinal plants. Korea patent No. 10-0663592 (2006)
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Park CS, Kim ML. Functional properties of Angelica gigas nakai leave (AGL) extracts and quality characteristics of mumalangi kimchi added AGL. Korean J. Food Cook. Sci. 23: 728-735 (2006)
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Lee JS. The dired giseng manufacturing method of dried radish slices kimchis which are added. Korea patent No. 10-2009-0066620 (2009)
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Seo HJ. Method for manufacturing slices of radish dired. Korea patent No. 10-1058792 (2011)
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Yoon HM. Method for manufacturing slices of radish dried and seasoned with soybean and the slices manufactured by the same. Korea patent No. 10-0472192 (2005)
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Yoo JI. seasoned cuttlefish and semi-dried slices of radish. Korea patent No. 10-0522470 (2005)
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Lim KBWR, Kim DH, Sunwoo C, Hong YK, Ahn DH. Effects of Curcuma aromatica extract and orange rind mixed liquor on the quality of Cypselurus agoo roe treated with electrolyzed water. Kor. J. Fish Aquat. Sci. 45: 122-131 (2012)
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Korea Food and Drug Administration. Food code. Munyoungsa, Seoul, Korea. pp. 212-251 (2009)
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Ryu KY, Shim SL, Kim W, Jung MS, Hwang IM, Kim JH, Hong CH, Jung CH, Kim KS. Analysis of the seasonal change of the proximate composition and taste components in the conger eels (Conger myriaster). J. Korean Soc. Food Sci. Nutr. 38: 1069-1075 (2009)
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Yun SI, Choi WJ, Choi YD, Lee SH, Yoo SH, Lee EH, Ro HM. Distribution of heavey metals in soils of shihwa tidal freshwater marshes. Koeran J. Ecol. 26: 65-70 (2003)
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Ju HK, Cho HK. Park CK, Jo GS, Chae SK, Ma SJ. Food Analysis. Yoolim Publishing Co., Seoul, Korea. pp. 314-316 (1992)
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Mheen TI, Kwon TW. Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol. 16: 443-452 (1984)
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So MH, Lee YS. Influences of cultural temperature on growth rates of lactic acid bacteria isolated from kimchi. Korean J. Food Nutr. 10: 110-116 (1997)
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Lee HS, Ko YT, Lim SJ. Effects of protein sources on kimchi fermentation and on the stability of ascorbic acid. Korean J. Nutr. 17: 101-107 (1984)
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Lee JS, Kim JS, Kim JG, Oh KS, Choi BD, Park KH, Choi JD. Food quality characterization and safety of imported fish roe (Japanese flyingfish roe, capelin roe and pacific herring roe). J. Agric. Life Sci. 45: 95-108 (2011)
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Jang MS, Park HY, Park JI, Byun HS, Kim YK, Yoon HD. Analysis of nutrient composition of baechu kimchi (Chinese Cabbage kimchi) with seafood. Korean J. Food Preserv. 18: 535-545 (2011)
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Chung HJ, Jang SH, Cho HY, Lim ST. Effects of steeping and anaerobic treatment on GABA ( -aminobutyric acid) content in germination waxy hull-less barely. LWT-Food Sci. Technol. 42: 1712-1716 (2009)
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Jang MS, Park HY, Nam KH, Nam HG. Nutrient composition and sensory characteristics of seokbakji supplemented with seafood. Korean J. Food Sci. Technol. 45: 605-612 (2013)
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Nam HG, Jang MS, Seo KC, Nam KH, Park HY. Changes in the taste compounds of kimchi with seafood with added during its fermentation. Korean J. Food Preserv. 20: 404-418 (2013)
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Kim HY, Shin JW, Park HO, Choi SH, Jang YM, Lee SO. Comparison of taste compounds of red sea bream., rockfish and flounders differing in the localities and growing conditions. Korean J. Food Sci. Technol. 32: 550-563 (2000)
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Jang MS, Park HY, Nam GH, Han HS, Kim KW, Kim KD, Lee BJ. Effect of extruded pellets containing fermented soybean meal as a partial substitute for fish meal on growth performance and muscle quality of olive flounder (Paralichthys olivaceus). J. Agric. Life Sci. 47: 203-215 (2013)
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Lee HS, Ko YT, Lim SJ. Effect of protein sources on kimchi fermentation and on the stability of ascorbic acid. Korean J. Nutr. 17: 101-107 (1984)
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Jang MS, Seo KC, Nam KH, Park HY. Fermentation characteristics of cuttlefish kimchi with yogurt and vitamin C. Korean J. Food Preserv. 19: 774-782 (2012)
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AOAC. Official Methods of Analysis of AOAC Intl. 15th ed. Method 777, 780, 788. The Association of Official Analytical Chemists, Washington, DC, USA (1990)
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Cho Y, Yi JH. Effect of kimchi submaterial on the growth of Leuconostoc mesenteroides and Lactobacillus plantarum. Korean J. Soc. Food Sci. 10: 35-38 (1994)
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Sung JM, Choi HY. Effects of alaska pollack addition on the quality of kimchi (Korean salted cabbage). Korean J. Food Preserv. 16: 772-781 (2009)
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Cheigh HS, Park KY, Lee CY. Biochemical, microbiological and nutritional aspects of kimchi (Korean fermented vegetable products). Crit. Rev. Food Sci. 34: 175-203 (1994)
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