1 |
Kim SY, Um JY, Kim KO. 1991. Effect of calcium acetate and potassium sorbate on characteristics of kakdugi. Korean J Food Sci & Technol 23: 1-5.
과학기술학회마을
|
2 |
Pettitt D. 1982. Xanthan gum. In Food hydrocolloids. Glicksman M, ed. CRC Press, Boca Raton, FL. Vol I, p 127-149.
|
3 |
Kim MR, Jhee OH, Yoon HM, Yang CB. 1996. Flavor characteristics of kakdugi by radish cultivars and seasons. Korean J Food Sci & Technol 28: 762-771.
과학기술학회마을
|
4 |
Kim HY, Kim BC, Kim MR. 2001. Physicochemical and sensory properties of kagdugi added with various thickening agent during fermentation. J Korean Soc Food Sci Nutr 30: 1060-1067.
과학기술학회마을
|
5 |
AOAC. 1990. Official methods of analysis. 15th ed. Association of official analytical chemists. Virginia, p 918.
|
6 |
Yun JW, Kim JK, Kim WJ. 1991. Combined effects of microwave heating and salts addition on physical characteristics of kakdugi. J Korean Agric Chem. Soc 34: 219-224.
과학기술학회마을
|
7 |
Kim SD, Hawer WD, Jang MS. 1999. Effect of fermentation temperature on free sugar, organic acid and volatile compounds of kakdugi. Korean Soc Food Sci Nutr 27: 16-23.
과학기술학회마을
|
8 |
Kim MR, Rhee HS. 1992. Changes in the factors associated with decrease of pungency in kakdugi during fermentation. Korean J Food Sci & Technol 24: 362-366.
과학기술학회마을
|
9 |
Ryu KD, Chung DH, Kim JK. 2001. Comparison of radish cultivars for physicochemical properties and kakdugi preparation. Korean J Food Sci Technol 32: 681-690.
과학기술학회마을
|
10 |
Han YS, Woo KJ, Park YH, Lee TY. 1997. The nature of viscose polysaccharide formed kimchi added sucrose. J Korean Soc Food Sci Nutr 26: 198-202.
과학기술학회마을
|
11 |
SAS. 1997. SAS Users Guide. Statistics version 6.12. SAS Institute Inc, Cary, NC.
|
12 |
Lee GC, Han JA. 1998. Changes in physical and microbial properties of starchy pastes added kimchi during fermentation. Korean J Soc Food Sci 14: 195-200.
과학기술학회마을
|
13 |
Kim MR, Oh Y, Oh S. 2000. Physicochemical and sensory properties of kagdugi prepared with fermentation northern sand sauce during fermentation. Korean J Soc Food Sci 16: 602-608.
과학기술학회마을
|
14 |
Lee GC, Han JA. 1998. Changes in contents of total vitamin C and reducing sugars of starchy pastes added kimchi during fermentation. Korean J Soc Food Sci 14: 201-206.
과학기술학회마을
|
15 |
Yu JS, Yu EH, Yeo JH, Kim JH, Ko KJ, Kim MR. 2000. Fermentation characteristics of kakdugi added with various condiments. J Chungnam Human Ecology 13: 51-62.
|
16 |
Yoon SS. 1988. History of kimchi. Korean J Soc Food Sci 4: 85-95.
|
17 |
Mheen TI, Kwon TW. 1984. Effect of temperature and salt concentration on kimchi fermentation. Korean J Food Sci Technol 16: 443-450.
과학기술학회마을
|
18 |
Jung GH, Rhee, HS. 1986. Changes of texture in terms of the contents of cellulose, hemicellulose and pectic substances during fermentation of radish kimchi. Korean J Soc Food Sci 2: 68-75.
과학기술학회마을
|
19 |
Kim IH, Kim KO. 1990. Sensory characteristics of low sodium kakdugi. Korean J Food Sci & Technol 22: 380-385.
과학기술학회마을
|
20 |
Kim SY, Kim KO. 1989. Effect of sodium chloride concentrations and storage periods on characteristics of kakdugi. Korean J Food Sci & Technol 21: 370-374.
과학기술학회마을
|
21 |
Kim MR, Mo EK, Kim JH, Lee KJ, Sung CK. 1999. Effect of hot water extract of natural plants on the prolongation of optimal fermentation time of kakdugi. J Korean Soc Food Sci Nutr 28: 365-370.
과학기술학회마을
|
22 |
Ha JH, Hawer WD, Kim YJ, Nam YJ. 1989. Changes of free sugar in kimchi during fermentation. Korean J Food Sci Technol 21: 633-638.
과학기술학회마을
|
23 |
Mo EK, Kim JH, Lee KJ, Sung CK, Kim MR. 1999. Extension of shelf-life of kakdugi by hot water extracts from medicinal plants. J Korean Soc Food Sci Nutr 28: 786-793.
과학기술학회마을
|
24 |
Yook C, Chang K, Park KH, Ahn SY. 1985. Preheating treatment for prevention of tissue softening of radish root kimchi. Korean J Food Sci & Technol 17: 447-453.
과학기술학회마을
|
25 |
Kim JK, Yun JW, Lee JK, Kim WJ. 1991. Combined effects of salts mixture addition and microwave heating on storage stability of kakdugi. J Korean Agric Chem Soc 34: 225-230.
과학기술학회마을
|
26 |
Um JY, Kim KO. 1990. Effect of sodium acetate and calcium chloride on characteristics of kakdugi. Korean J Food Sci & Technol 22: 140-144.
과학기술학회마을
|
27 |
Lee HO, Lee HJ, Woo SJ. 1994. Effect of cooked glutinous rice flour and soused shrimp on the changes of free amino acid, total vitamin C and ascorbic acid contents during kimchi fermentation. Korean J Soc Food Sci 10: 225-231.
과학기술학회마을
|
28 |
Kim SD, Yoon SH, Park MS, Nam S. 1986. Effect of subatomospheric pressure and polyethylene film package on the kakdugi fermentation. J Korean Soc Food Nutr 15: 39-44.
과학기술학회마을
|
29 |
Jang MK, Kim NY. 1999. Effect of salting methods on the physicochemical properties of kakdugi fermentation. Korean J Soc Food Sci 15: 61-67.
과학기술학회마을
|