1 |
Ahn SC and Lee, GJ, Effect of salt-fermented fish and chitosan addition on the pectin substance and the texture changes of Kimchi during fermentation. Korean J. food Sci. 11(3): 309-315, 1995
|
2 |
No HK, Park IK and Kim SD, Extension of shelf-life of Kimchi by addition of chitosan during salting. J. Korean Soc. Food Nutr. 24(6):932-936, 1995
|
3 |
Moon SW and Jang MS, Effect of omija(Schizandre chunensis Baillon) on the sensory and microbiological properties of Nabak Kimchi during fermentation. J. Korean Soc. Food Nutr. 29(8):822-831, 2000
|
4 |
Park GS, Jeong ES and Park SH, Comparison of Kimchi quality added green tea extract and green tea leaf. J. East Asian Soc. Dietary Life. 10(1): 62-70, 2000
|
5 |
Moon SW, Shin HK and Gi GE, Effects of xylitol and grapefurit seed extract on sensory value and fermentation of Baechu Kimchi. Korean J. food Sci. Technol, 35(2): 246-253, 2003
|
6 |
Kim KJ, Oh HR and Oh MJ, Chemical composition of special poultry(pheasant, Chungdung wild duck and Ogol fowl) meatp. Jour. Agri. Sci. Chungnam Nat'l Univ., 23(1): 90-98, 1996
|
7 |
Chung ME, Lee HJ and Woo SJ, Effect of soused shrimp and cooked glutinous rice flour on the changes of low molecular nitrogen compounds content during Kimchi fermentation. Korean J Dietary Ctdture. 9(2): 125-130, 1994
|
8 |
Kim HO and Rhee HS, Studies on the nonvolatile organic acids in Kimchis fermented at different temperatures. Korean J. Food Sci. Technol. 7(2): 74-81, 1975
|
9 |
Lee YK, Yeum KJ, Lee KS, Park IS, Song SY and Lee YC, A study on concentration of carotenoids and -tocopherol in mucosa of the garlic cancer patients(in Korean). J. Korean Cancer Assoc. 27(3): 353-359, 1995
|
10 |
Ku KH, Kang KO and Kim WJ, Sume quality changes during fermentation of Kimchi. Korean J. food Sci. Technol. 20(4): 476-482, 1988
|
11 |
Lee CY, Kim HS and Chun JK, Studies on the manufacture of canned Kimchi. J. Korean SOC. Agric. Chem. 10(1):33-38, 1969
|
12 |
Choi SH, Kim CJ, Choi SH and Oh HR, Changes in microbial contents and volatile basic nitrogen of pheasant meat products during storage. Jour. Agri. Sci. Chungnam Nat'l Univ. 25(1): 168-175, 1998
|
13 |
Son YM, Kim KO, Jeon DW and Kyung KH, The effect of low molecular weight chitosan with and without other preservatives on the characteristics of Kimchi, during fermentation. Korean J. food Sci.Technol. 28(5) :888-896, 1996
|
14 |
Park KY, The nutritional evaluation and antimutagenic and anticancer effects of Kimchi(in Kroean). J. Korean Soc. Food Nutr., 24(1) : 169-182, 1995
|
15 |
Kim WJ, Kang KO, Kyung KH and Shin JI, Addition of salts and their mixtures for improvement of storage stability of Kimchi. Kroean J. Food Sci. Thechnol. 23(2): 188-191, 1991
|
16 |
Park KY, Baek KA, Rhee SH and Cheigh HS, Anti mutagenic effects of Kimchi. Foods Biotech., 4 : 141, 1995
|
17 |
Mheen TI and Kwon TW, Effect of temperature and salt concentration on Kimchi fermentation. Korean J. Food Sci. Tedmol. 16(4): 443-450, 1984
|
18 |
Kim MH and Chang MJ, Fermentation property of chinese Cabbage Kimchi by fermentation temperature and salt concentration. J. Korean Soc. Agric, Chem. Biotechnol. 43(1): 7-11, 2000
|
19 |
Park KY and Kweon MH, effect of ascorbic acid on the degradation of aflatoxin (in Korean). J. Korean Soc. Food Nutr. 16(1): 1-9,, 1987
|
20 |
Song TH and Kim SS, A study on the effect of Ginseng on quality characteristics of Kimchi. Korean J. Soc. Food Sci. 7(2): 81-88, 1991
|
21 |
Park HJ, Kim SI, Lee YK and Han YS, Effect of green tea on Kimchi quality and sensory characteristics. Korean J. Soc, Food Sci. 10(4): 315-321, 1994
|
22 |
Kim DK, Kim SY, Lee JK and Noh BS, Effects of xylose and xylitol on the organic acid fermentation of Kimchi. Korean J. Food Sci. Technol. 32(4): 889-895, 2000
|
23 |
Cha BS, Kim WJ, Byun MW, KWon JH and Cho HO. Evaluation of gamma irradiation for extending the shelf life of Kimchi. Korean J. Food Sci. Technol. 21(1): 109-119, 1989
|
24 |
Jeong JH, Kim KJ, Lee GH, Lee SK and Oh MJ, Studies on the preparation of pheasant meat extracts by prorease. Jour. Agri. Sci. Chungnam Nat'I Univ. 25(1): 107-117, 1998
|
25 |
Lee DH, Effects of freezing and thawing on the shelf-life and quality of dongchimi. M.S. Thesis, Yonsei Univ. Seoul, Korea, 1998
|
26 |
안동부인 장씨 : 음식디미방(飮食知味方). 1670
|
27 |
Jeon HN, Choi SH and OH HR, Analysis of spcial poultry(Ogo1 fowl, pheasant and Chungdung wild duck) carcass, Jour. Agri. Sci. Chungnam Nat't Univ. 21(1): 37, 1994
|
28 |
Jeon HN, Choi SH and Oh HR, Analysis of pheasant carcass and sensory characteristics of pheasant meat products. Korean J. food Sci. Ani. Resour. 18(4): 307-315, 1998
|
29 |
Cho EJ, Lee SM, RHee SH and Park KY, Studies on the standardization of chinese cabbage Kimchi. Korean J. food Sci. Technol. 30(2): 324-332, 1998
|
30 |
Ku KH, Cho JS, Park WS and Nam YJ, Effects of sorbitol and sugar sources on the fermentation and sensory properties of Baechu Kimchi. Korean J. food Sci. Technol. 31(3): 794-801, 1999
|
31 |
Kim SD, Effects of pH adjuster on the fermentation of Kimchi. J. Korean Soc. Food Nutr. 14(3) : 259-264, 1985
|
32 |
Joen YS, Kye Is, Cheigh HS, Changes of vitamin C and fermentation characteristics of Kimchi on different cabbage variety and fermentation temperature. J. Korean Soc. Food Sci. Nutr. 28(4): 773-779, 1999
|
33 |
윤숙자 : 한국의 저장 발효음식, 신광출판사: 85, 1998
|