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Lee, Y.K., Lee, M.Y. and Kim, S.D. (2004) Effect of monosodium glutamate and temperature change on the content of free amino acids in Kimchi. J. Korean Soc. Food Sci. Nutr., 33, 399-404
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Choi, T.K., Park, S.H., Yoo, J.H., Lim, H.S., Jo, J.S. and Hwang, S.Y. (2003) Effect of starter and salt- fermented anchovy extracts on the quality of Kimchi sauce and Geotjeori Kimchi. Korean J. Food Culture., 18, 96-104
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Ryu, B.M., Jeon, Y.S., Song, Y.S. and Moon, G.S. (1996) Physicochemical and sensory characteristics of anchovy added Kimchi. J. Korean Soc. Food Nutr., 25, 460-469
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Park, W.P. and Kim, Z.U. (1991) The effect of seasoning and salted-fermented fish on Kimchi fermentation. J. Korean Agric. Chem. Soc., 34, 242-248
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Kim, S.D. and Kim, M.K. (1999) Science of Kimchi. Exhibiting Country of Catholic Univ of Daegu. p.53-66
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Meilgaard, M., Civille, G.V. and Carr, B.T. (1987) Sensory evaluation techniques. CRC Press, Inc., Boca Raton. Florida, USA. p.39-112
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Lee, M.Y., Lee, Y.K. and Kim, S.D. (2004) Additional effect of calcium acetates prepared from ash of black snail and vinegars on the quality of Mul-kimchi. Food Sci. Biotechnol., 13, 289-296
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Kim, S.D. and Kim, M.K. (1999) Science of Kimchi. Press of Catholic Univ of Daegu, Gyungsan., p.53-60
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Kim, S.D., Kim, M.H. and Kim, M.K. (1998) Packaging and storage of Kimchi with polyethylene film contained raw ore. Korean J. Postharvest Sci. Technol., 5, 355-362
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Park, W.P., Park, G.D., Jung, Y.J. and Lee, I.S. (2002) Effect of calcium powder addition on the quality characteristics of Kimchi. J. Koream Soc. Food Nutr., 31, 428-432
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Lee, Y.K., Shin, KO., No, H.K. and Kim, S.D. (2005) Quality characteristics of Mul-kimchi prepared using eastern deep seawater added with chitosan-ascorbate. J. Korean Soc. Food Sci. Nutr., 34, 1450-1458
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Lee, H.J. (2000) A study on commercial Kimchi consumption of housewives is Seoul and Chungbuk area. Korean J. Food Nutr., 13, 221-225
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Kim, S.D., Kim, M.H. and Kim, I.D. (1996) Effect of crab shell on shelf-life enhancement of Kimchi. J. Korean Soc. Food Nutr., 25, 907-914
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Oh, S.H., Kim, D.J. and Choi, K.H. (1998) Changes in amine constituents of Kwamaegi flesh by different drying for pacific saury, Cololabis saira. Korean J. Food Nutr., 11, 20-25
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Ko, Y.T. and Baik, I.H. (2002) Changes pH, sensory properties and volatile odor components of Kimchi by heating. Korean J. Soc. Food Sci. Nutr., 34, 1123-1126
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Jo, Y.D., Kim, J.A. and Oh, S.H. (2000) The study of the Kwamaegi preference in Pohang. Korean J. Food Nutr., 13, 255-262
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Ahn, S.C. and Lee, G.J. (1995) Effects of salt-fermented fish and chitosan addition on the pectic substance and the texture changes of Kimchi during fermentation. Korean J. Soc. Food Sci., 11, 309-315
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Lee, S.H. and Kim, S.D. (1988) Effect of various ingredients on the Kimchi fermentation. J. Korean Soc. Food Nutr., 17, 249-254
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Kim, M.J. and Kim, S.D. (2000) Quality characteristics of Kimchi prepared with major spring chinese cabbage cultivars. Korean J. Postharvest Sci. Technol., 7, 343-348
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Lee, M.J., Kim, H.S., Lee, S.C. and Park, W.P. (2000) Effects of sepiae os addition on the quality of Kimchi during fermentation. J. Korean Soc. Food Sci. Nutr., 29, 592-596
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Oh, S.H., Ha, T.I. and Jang, M.H. (1996) Changes in cholesterol contents of Kwamaegi flesh by drying methods of pacific saury, Cololabis saira. J. Koream Soc. Food Nutr., 9, 271-274
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