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Kim BK, Hong KP, Park JY (1998) Improvement in storage stability of Danmooji (salted radish) by high hydrostatic pressure and heat treatment. Korea J Food Sci Technol, 30, 132-138
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Oh HI, Park JM Jang JH (1997) Effect of desalting on the physicochemical and sensory characteristics of Danmuji. Korea J Food Nutr, 10, 439-445
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Kim YS, Lee SK, Jung DY, Yang EJ, Shin DY (2007) Effect of powder of stevia rebaudiana leaves against quality characteristics during salting of Rice Bran Danmooji. Korean J Food Preserv, 5, 497-503
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Maeda Y, Ozawa Y, Uda Y (1982) Precursor of yellow substance in fresh radish root and some factors affecting the yellowing thereof (Studies on the yellowing mechanism of salted radish pickle, part 1). Nippon Shokuhin Kogyo Gakkaishi, 29, 522-528
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Cho BH, Park SY (1996) Analysis of sugars and total amino acids-content of young spring and fall-radish cotyledons and hypocotyls by cold and polyaminetreatments. Anal Sci Technol, 4, 325-330
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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
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Kwon TY, Choi YH (1991) Prediction model of absorbed quantity and diffusivity of salt in radish during salting. J Korean Soc Food Nutr, 20, 572-581
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Ozawa Y, Uda Y, Kawakoshi S (1993) Effects of pH, metal ions and ascorbic acid on the formation of yellow pigments from tetrahydro- -carboline derivative. Nippon Shokuhin Kogyo Gakkaishi, 40, 528-531
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Kaneko K, Iwata M, Watanabe T, Maeda Y (1983) Effect of added on viscosity of radish foot pectic-NaCl solution and its reaction mechanism. Nippon Shokuhin Kogyo Gakkaishi, 30, 579-584
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Jo JS, Hwang SY (1988) Standardization of Kimchi and related products(2). Korean J Diet Cult, 3, 301-307
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Ku KH, Park WS, Lee KA (2005) Effects of process conditions on the color and firmness of salted radish root (Danmooji) at model system. J Korean Soc Food Sci Nutr, 34, 1477-1484
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Kim MR, Jhee OH, Park HY, Chun BM (2002) Characteristics of salted radish cubes at different season. Korean J Food Sci Technol, 34, 1-7
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Hur YJ, Cho YJ, Kim JK Park KH (2003) Effects of radish root cultivars on the dongchimi fermentation. Korean J. Food Sci Technol, 35, 7-14
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Kim HY, Jo HA (2010) Evaluation of microbial quality of the vegetable salad used dressing added with prunus mume extracts. Korean J Food Nutr, 23, 240-246
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Oh SH, Oh YK, Park HH, Kim MR (2003) Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices during storage. Korean J Food Preserv, 10, 347-353
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Park JH, Baek OH (2011) Quality characteristics of the simple preprocessed food julienne white radish and pear during storage and development of a standard recipe. J East Asian Soc Dietary Life, 21, 70-712
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Kim JS, Bang OK, Chang HC (2004) Examination of microbiological contamination of ready-to-eat vegetable salad. J Fd Hyg Safety, 19, 60-65
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Cho SK, Kwon HS, Park JH (2010) Microbe and quality changes of ready-to-eat lettuce during storage at different temperatures. J Korean Soc Food Sci Nutr, 39, 1867-1872
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Lee GD, Kim SK, Lee JM (2003) Optimization of the acetic acid fermentation condition for preparation of strawberry vinegar. J Korea Soc Food Sci Nutr, 32(6) 812-817
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Jeong JK, Park SE, Lee SM, Choi HS (2011) Quality changes of brined baechu cabbage prepared with low temperature stored baechu cabbages. J Korean Soc Food Sci Nutr, 40, 475-479
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ScienceOn
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Kim SI, Park JN, Cho WJ, Song BS, Kim JH, Byun MW, Sohn HS, Lee JW (2009) Microbiological and sensory qualities of Musaengchae (radish salad) with gamma-irradiated red pepper powder added prior to storage. Korea J Food Preserv, 16, 160-165
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Zhou A, Mcfeeters RF, Fleming HP (2000) Development of oxidized oder and volatile aldehydes in fermented cucumber tissue exposed to oxygen. J Agric Food Chem, 48, 193-197
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ScienceOn
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22. Choi MH (2007) Studies on quality characteristics of radish pickle added red beet juice. MS Thesis, Daegu Haany University, Gyeungbuk, Korea
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