1 |
Lee, G.D. and Jeong, Y.J. (1998) Optimization on organoleptic properties of Kochujang with addition of persimmon fruits. J. Korean Soc. Food Sci. Nutr., 27, 1132-1136
과학기술학회마을
|
2 |
Jeong, Y.J. Seo, J.H. Park, N.Y Shin, S.R. and Kim, K.S. (1999) Changes in the components of persimmon vinegars by two stages fermentation(II). Korean J. Post-harvest Sci. Technol. Agri. Products. 6, 233-238
과학기술학회마을
|
3 |
Jeong J.W., Lee Y.C., Kim I.H., Kim J.H. and Lee K.M. (1977) Technological development of processing utilization and storage of domestic citrons. Korean Res. Ins. G 1229-0822
|
4 |
Jeong, Y.J., Lee, G.D. and Kim, K.S. (1998) Optimization for the fermentation conditions of persimmon vinegar using response surface methodology. Korean J. Food Sci. Technol., 30, 1203-1208
과학기술학회마을
|
5 |
Park, Y.K., Jung, S.T., Kang, S.G., Park, I.B., Cheun, K.S. and Kang, S.K. (1999) Production of a vinegar from onion. Korean J. Appl. Microbiol. Biotechnol., 27, 75-79
|
6 |
Seo, J.H., Kim, Y.J. and Lee, K.S. (2003) Comparison of physicochemical characteristic of fruit vinegars produced from two-stage fermentation. Food Indust. Nutr., 8, 40-44
|
7 |
Kim, D.H. Studies on the production of vinegar from fig. (1999) J. Korean Soc. Food Sci. Nutr., 28, 53-60
과학기술학회마을
|
8 |
Krieg, N.R. and Holt, J.G. (1984) Bergey's manual of systematic bacteriology. Williams and Wikins, Baltimore/London. p.267
|
9 |
Oh, Y.J. (1992) A study on cultural conditions for acetic acid production employing pear juice. J. Korean Soc. Food Sci. Nutr., 21, 377-380
과학기술학회마을
|
10 |
Jeong, Y.J. and Lee, M.H. A view and propect of vinegar industry. (2000) Food Indust. Nutr., 5, 7-12
|
11 |
Lee, G.D., Jeong, Y.J., Seo J.H. and Lee, J.M. (2000) Monitoring on alcohol and acetic acid fermentation of potatoes using response surface methodology. J. Korean Soc. Food Sci. Nutr., 29, 1062-1067
과학기술학회마을
|
12 |
Kim, O.B. (1944) Cultural technology of citron. Ou-Seong publ. Co. Korea. p.31
|
13 |
심기환, 남기봉 (1995) 유자 부산물 이용 천연식초 가공 상품화 기술개발, 농촌진흥청 내고장 새기술 개발 산업 보고서. p.28-29
|
14 |
Jeong, S.T., Kim, J.G., Chang, H.S., Kim, Y.B. and Choi, J.U. (1996) Optimum condition of acetic acid fermentation for persimmom vinegar preparation and quality evaluation of persimmom vinegar. Korean J. Post-harvest Sci Technol. Agri. Products, 3, 171-178
|
15 |
Kim, Y.D., Kang, S.H. and Kang, S.K (1996) Studies on the acetic acid fermentation using Maesil juice. J. Korean Soc. Food Sci. Nutr., 25, 695-700
과학기술학회마을
|
16 |
Ko, E.J., Hur, S.S. and Choi, Y.H. (1998) The establishment of optimum cultural conditions for manufacyuring garic vinegar. J. Korean Soc. Food Sci. Nutr., 27, 102-108
|
17 |
Kim, S.K., Lee, G.D. and Chung, S.K. (2003) Monitoring on fermentation of persimmon vinegar from perismmon peel. Korean J. Food Sci. Technol., 35, 642-647
과학기술학회마을
|
18 |
Mac Faddin, J.F. (1980) Biochemical tests for identification of medical bacteria. Williams Baltimore/London, p.162
|
19 |
Kang, S.K. Jang, M.J. and Kim, Y.D. (2006) A study on the flavor constituents of the citron (Citrus junos). Korean J. Food Preser., 13, 204-210
과학기술학회마을
|
20 |
Shill, J.S., Lee, O.S. and Jeong, Y.J. (2002) Changes in the components of onion vinegars by two stages fermentation. Korean J. Food Sci. Technol., 34, 1079-1084
과학기술학회마을
|