1 |
Fermentative characteristics of kimchi prepared by addition of different kinds of minor ingredients
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[
Yi, J.H.;Cho, Y.;Hwang, I.K.
] /
Korean J. SOC. food Sci.
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2 |
Effect of Maesil(prunus mume sieb. et Zucc) juice on yulmoo mul-kimchi fermentation
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[
Jang, M.S.;Park, J.E.
] /
Korean J. Soc. Food, Cookery Sci
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3 |
Effect of Xylitol and Grapefruit seed extract on sensory value and fermentation of baechu kimchi
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[
Moon, S.W.;Shin, H.K.;Gi, E.G.
] /
Korean J. Food SCI. Technol
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4 |
The effect of chitosan addition on soybean leaf kimchi fermentation
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[
Lee, S.H.;Choi, D.J.;Kim, J.G.
] /
Korean Journal of Food Preservation
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5 |
Effect of dried powers of pine needle, pine pollen, green tea and horseradish on preservation of kimchi-yangnyum
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[
Nha, Y.A.;Park, J.N.
] /
Korean Journal of Culinary Rearch
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6 |
A survey on the commercial pogg kimchi and consumer acceptance test prepared in the various region
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[
Lee, I.S.;Kim, H.Y.;Kim, E.J.
] /
Korean J. Dietary Culture
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7 |
Effects of sensory acceptavility for kimchi prepared with different conditions of fermented seafood and red pepper
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[
Hwang, G.H.;Yoo, Y.K.;Chung, D.L.;Cho, N.C.;Jung, L.H.
] /
The Korean J. Of Food And Nutrition
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8 |
Window용 SAS를 이용한 통계 자료분석
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[
송문섭;조신섭
] /
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9 |
A survey on elementary, middle and high school students' attitude and eating behaviors about kimchi in seoul and kyunggido area
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[
Moon, H.J.;Lee, Y.M.
] /
Korean J. Dietary Culture
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10 |
A survey on the children's notion in kimchi(I)-children's preferences for kimchi-
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[
Song, Y.O.;Kim, E.H.;Kim, M.;Moon, J.W.
] /
J. Korean SOC. Food Nutrion
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11 |
Studies on the standardization of chinese cabbage kimchi
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[
Cho, E.J.;Lee, S.M.;Lee, S.H.;Park, K.Y.
] /
Korean J. Food Sci. Technol
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12 |
A Consumer survey in seoul area on marketed kimchi products
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[
Yoon, S.I.;Kim, Y.C.;Lee, C.
] /
Korean J. Dietary Culture
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13 |
A survey on the actual state in kimchi in Kyung-nam(II)
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[
Kim, J.H.;Park, W.P.;Kim, J.S.;Ryu, J.D.;Lee, H.G.;Song, Y.O.
] /
Korean J. Dietary Culture
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14 |
Consumption pattern of kimchi in seoul area
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[
Kang, S.Y.;Han, M.J.
] /
Korean J. SOC. Food Cookery Sci.
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15 |
김치산업의 현황
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[
Choi, S.Y.
] /
Korean J. Dietary Culture
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16 |
A study on commercial kimchi consumption of housewives in seoul and chungbuk area
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[
Lee, H.J.
] /
The Korean J. Of Food And Nutrition
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17 |
김치의 종류와 이용
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[
손경희
] /
Korean J. Dietary Culture
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18 |
현대식탁에서의 김치의 의미
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[
김숙희
] /
Korean J. Dietary Culture
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19 |
The nutritional evaluation, and actimutagenic and acticancer effects of Kimchi
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[
Park, K.Y.
] /
J. Korean Soc. Food Nutrition.
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20 |
A survey on Middle school student's preferences for Kimchi in Masan and Changwon city
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[
Kim, J.A.;Yoon, H.S.
] /
Journal of the korean dietetic association
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21 |
Housewives' consumption aspects of korean fermented foods in Taejon
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[
Koo, N.S.
] /
J. Korean Soc. Food Nutrition.
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22 |
굿모닝김치
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[
윤숙자
] /
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23 |
한국의 김치문화와 식생활
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[
최홍식
] /
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24 |
Consumption pattern of Kimchi in Seoul area
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[
Kang, S.Y.;Han, M.J.
] /
Korean J. Soc. Food, Cookery Sci
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25 |
Current status Korean Kimchi industry and R&D Trends
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[
Kim, D.M.;Lee, J.H.
] /
Food industry and Nutrition
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26 |
Changes in the food components during storage of oyster mushroom Kimchi
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[
Han, S.Y.;Park, M.S.;Seo, K.I.
] /
The Korean J. Food preservation
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27 |
Antioxidative activity of mustard leaf kimchi added green tea and pumpkin powder
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[
Park, M.J.;Jeon, Y.S.;Han, J.S.
] /
The Korean J. Of Food And Nutrition
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28 |
Current status of korean kimchi industry and R&D trends
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[
Kim, D.M.;Lee, J.H.
] /
Food industry and Nutrition
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29 |
Changes in propertics of kimchi prepared with different kinds and leaves of salts and fermented seafoods during fermentation
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[
Kim, K.O.;Kim, W.H.
] /
Korean J. Food SCI. Technol
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30 |
Physicochemical characteristics and imtake rate of kimchi proviede to the elementary school lunch program in sung-nam area
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[
Lee, M.J.;Jang, M.S.
] /
Journal of the korean dietetic association
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