1 |
Choi, Y.E. and Jeong, J. H. (2003) Recent progress of ginseng biotechnology and progress toward food application. Food Ind. Nutr., 8, 24-29
|
2 |
Kim, J.H., Kwon, K.H., Jeong, J.W., Kim, B.S., Cha, H.S. and Yu, J.H. (2006) The Development of Surface Washing system and Quality Assessment of Peach. Report of Korea Food Research Institute, IO1695-06026
|
3 |
Song, C.S. (2007) An analysis on fluid dynamics and experiment in washing tank for optimal desige of ginseng cleaner. Korean Food Engineering Progress, 4, 98-103
|
4 |
Kim, M.H., Jeong, J.W. and Cho, Y.J. (2004) Cleaning and storage effect of electrolyzed water manufactured by various electrolytic diaphram. Korean J. Food Preserv.,11, 160-169
|
5 |
AOAC. (1990) Official Method of Analysis. 15th ed. Association of Official Analytical Chemists, Washington,DC, USA
|
6 |
SaKai, S. (1995) Application and development of electrolyzed-oxidizing water. Food Ind., 30, 35-41
|
7 |
Hasegawa, M. (1997) Practical Handbook for Cut Vegetable. Science Forum, Tokyo, Japan., p.154
|
8 |
KFDA Food Code. (2006) Korea Food & Drug Adminstration, p.364-404
|
9 |
Hutchings JS. (1994) Instrumental Specification. p.217-223. In: Food Colour and Apperance. Blackie Academic & Professional, Bedford, UK
|
10 |
Song, J.C. and Park H. J. (1995) Food Properties of Matter. Ulsan Publication
|
11 |
Lee, J.Y., Hong, G.S. and Choi, S.W. (2000) Inhibition of enzymatic browning of apple juices by benzoic acid isolated from peach seeds. Korea J. Postharvest. Sci., 7, 103-107
|
12 |
Jeon, B.S. (1994) Studies on physicochemical changes of fresh ginseng stored in controlled atmosphere and modified atmosphere. Ph.D. thesis, Chungnam National University, Daejeon, Korea
|
13 |
Lee, S.W and Kim, G.S. (1979) Studies on CA storage of fresh ginseng. Korean J. Food Sci. Technol., 11,131-137
|
14 |
Kim, E.J., Kim, K.H. and Kim, D.M. (2007) Effect of surface washing treatment on quality of fresh ginseng during storage. Korean J. Food Sci. Technol., 39,380-385
|
15 |
Kim, D.M. (2007) Development of Pre-treatment Technology for Fresh Ginseng, Korea Food Research Institute, Sungnam, Korea
|