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KFDA. 25. 4. 1. pickles. Korea Food Standards Codex(I), 166-167 (2011).
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Kim YA.: Cancer chemoprevevntive effects of kakdugi and conditions of distribution. MS Thesis, Pusan National University, Korea (2001).
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Ryu KD, Chung DH, Kim JK. Comparison of radish cultivars for physicochemical properties and kakdugi preparation. Korean J. Food Sci. Technol., 32, 681-690 (2001).
과학기술학회마을
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KFDA. Development of General Model for Hazrds Analysis at a Manufacturing Process. 14-15 (2009).
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Kim MR, Mo EK, Kim JH, Lee KJ, Sung CK.: Effect of hot water extract of natural plants on the prolngation of optimal fermentation time of kakdugi. J. Korean Soc. Food Sci. Nutr., 28, 365-370 (1999).
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Mo EK, Kim JH, Lee KJ, Sung CK, Kim MR.: Extension of shelf-life of kakdugi by hot water extracts from medicinal plants. J. Korean Soc Food Sci. Nutr., 28, 786-793 (1999).
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Jang MK, Kim NY. Effect of saltion methods on the physicochemical properties of kakdugi fermention. Korean J. Soc. Food Sci., 15:61-67 (1999).
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Kim MR, Oh Y, Oh S.: Physicochemical and sensory properties of kagdugi prepared with fermentation northern sand sauce during fermentation. Korean J. Soc. Food Sci., 16, 602- 608 (2000).
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Yu JS, Yu EH, Yeo JH, Kim JH, Ko KJ, Kim MR.: Fernentation characteristics of kakdugi added with various condiments. J. Chungnam Human Ecology., 13, 51-62 (2000).
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Kim MR, Jhee OH, Yoon HM, Yang CB.: Flavor characteristics of kakdugi by radish cjltivars and seasons. Korean J. Food Sci & Technol., 28, 762-771 (1996).
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Ryu KD, Chung DH, Kim JK.: Comparison of radish cultivars for physicochemical properties and kakdugi pereparation. Korean J. Food Sci Technol., 32, 681-690 (2001).
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Kim HY, Kim BC, Kim MR.: Physicochemical and sensory properties of kagdugi added with various thickening agent during fermentation. J Korean Soc Food Sci Nutr., 30, 1060- 1067 (2001).
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Kim HY, Kim MR.: Physicochemical and sensory Characteristics of kagdugi added with Xanthan Gum during fermentation. J Korean Soc Food Sci Nutr., 30, 196-203 (2002).
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Dong Chung Kim, Eunhye Cho, Man-Jin In, Chul-Hwan Oh, Ki-Woon Hong, Sang-Chul Kwon and Hee Jeong Chae.: The Prediction of Shelf-life of Pickle Processed from Maengjong bambo. Journal of the Korea Academia-Industrial cooperation Society, 13(6), 2641-2647 (2012).
과학기술학회마을
DOI
ScienceOn
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KFDA,: No. 2011-24 of the KFDA (2011).
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KFDA,: Microbe experimental methods, Korea Food Standards Codex(II), 141-193 (2011).
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SC. Kwon.: Microbiological Evaluation for HACCP System Application of Green Vegetable Juice Containing Lactic Acid Bacteria. Journal of the Korea Academia-Industrial Cooperation Scociety,. 12(11), 4924-4931 (2011).
과학기술학회마을
DOI
ScienceOn
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Min Woo Han, Kee Jai Park, Seong Weon Jeong, Seok Joong Kim and Kwang sup Youn.: Effects of Pediocin Treatment on the Microbial Quality of Wet Noodles during Storage. Korean J. Food Preserv. June., 14(3), 328-331 (2007).
과학기술학회마을
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Hyo-Soon Lee and Myung-Sook Jang.: The Development of the HACCP Plan in Korean Rice Cake Manufacturing Facilities. Korean J. Food Cookery Sci., 24(5), 652-664 (2008).
과학기술학회마을
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Je Myoung Lee, Jae Young Park, Hye Ran Lee, Mi Seon Lee, Sun Young Yoon, Duck Hwa Chung, Jong Mee Lee, Sangsuk Oh.: Microbiological Evaluation for HACCP Guideline of Korean Traditional Cookies, J. Fd Hyg. Safety., 20(1), 36-42 (2005).
과학기술학회마을
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