1 |
Studies on the nonvolatile organic aicds in Kimchis fermented at different temperature
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[
Kim, H.O.;Rhee, H.S.
] /
Korean J Food Sci Technol
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2 |
Somi quality changes during fermentation of Kimchi
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[
Ku, K.H.;Kang, K.O.;Kim, W.J.
] /
Korean J Food Sci Technol
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3 |
Studies on the vegetables of food(part 1) Dongchimi materials and sugar of Dongchimi
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[
Kim, J.S.;Kim, I.S.;Keoun, T.Y.
] /
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4 |
The changes of pectic substances during the fermentation of Kimchis
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[
Lee, Y.H.;Rhee, H.S.
] /
Korean J Soc Food Sci
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5 |
Oxidation-reduction potentials of canned foods and their ability to support Clostridium botulinum toxigenesis
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[
Montville, T.J.;Conway, L.K.
] /
J Food Sci
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6 |
The quality characteristics of Kimchi prepared with salt fermented Toha jeot juice
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[
Park, B.H.;Oh, B.Y.;Cho, H.S.
] /
Korean J Soc Food cookery Sci
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7 |
Redox potential in methods in microbiology. vol. 2
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[
Jacob, H.E.
] /
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8 |
Manual of methods for general bacteriology
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[
Gerhardt, P.
] /
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9 |
Pre-heating treatment for prevention of tissue softening of radish root Kimchi
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[
Yook, C.;Chang, K.;Park, K.H.;Ahn, S.Y.
] /
Korean J Food Sci Technol
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10 |
A saidy on the flavor compounds of Dongchimi
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[
Lee, M.R.;Rhee, H.S.
] /
Korean J Soc Food Sci
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11 |
Effect of lactic acid bacteria and temperature on Kimchi fermentation
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[
Cho, Y.;Lee, H.S.
] /
Korean J Soc Food Sci
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12 |
Effect of perillla seed paste on the Yulmoo Mul-Kimchi during fermentation
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[
Kim, H.R.;Park, J.E.;Jang, M.S.
] /
Korean J Soc Food cookery Sci
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13 |
품종별 봄무 및 무김치의 매운성분 함량과 질감특성, 김치의 과학
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[
지옥화;김미리;윤화모;양차범
] /
한국식품과학회 심포지움 발표논문집
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14 |
Effect of heat treatment and salts addition on Dongchimi fermentation
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[
Kang, K.O.;Kim, J.G.;Kim, W.J.
] /
J Korean Soc Food Nutr
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15 |
Pre- and post- harvest factors affecting firmness of canned sweet potatoes
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[
Kattan, A.A.;Littrell, D.L.
] /
Proc. Amer Soc Hort Sci
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16 |
The changes of pectic substances of Kimchis with different garlic contents during the fermentation periods
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[
Yu, E.J.;Shin, M.S.;Jhon, D.Y.;Hong, Y.H.;Lim, H.S.
] /
Korean J Soc Food Sci
|
17 |
Changes in physicochemical and microbiological properties in low-temperature and long-term fermented Kimchi during fermentation
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[
Yoo, M.J.;Kim, H.R.;Chung, H.J.
] /
Korean J Dietary Cul
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18 |
동의대보감
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[
홍문화;장원;김완희;이일랑;남편철;박수일;구본흥;박인규;안규섭;박병렬
] /
|
19 |
식품재료학
/
[
현영희;구본순;송주은;김덕숙
] /
|
20 |
The investigation of chitosanoligosaccharide for prolongating fermentation
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[
Yoo, E.J.;Lim, H.S.;Kim, J.M.;Song, S.H.;Choi, M.R.
] /
J Korean Soc Food Sci Nutr
|
21 |
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
|
22 |
Use of dinitrosalicylic acid reagent for determination of reducing sugar
/
[
Millers, G.L.
] /
Anal Chem
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23 |
식품분석법
/
[
주현규;조광행;박충균;조규성;채수규;마상조
] /
|
24 |
The measurement methods of the textural characteristics of fermented vegetables
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[
Rhee, H.S.
] /
Korean J Soc Food Sci
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25 |
The changes of pectic substances and enzyme activity texture, microstructure of anchovy added Kimchi
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[
Ryu, B.M.;Jeon, Y.S.;Moon, G.S.;Song, Y.S.
] /
J Korean Soc Food Nutr
|
26 |
Determination of pectic substances in cotton, colorimetric reaction with carbazole
/
[
Stark, S.M.
] /
Anal Chem
|
27 |
Effect of licorice root(Glycytrhiza Uralensis Fischer) on Dongchimi fermentation
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[
Jang, M.S.;Moon, S.W.
] /
J Korean Soc Food Nutr
|
28 |
Physicochemical properties of Dongchimi added with Jasoja(Perillae semen)
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[
Hwang, J.H.;Jang, M.S.
] /
Korean J Soc Food Cookery Sci
|
29 |
Physicochemical and sensory characteristics of Dongchimi added with soybean-curd whey
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[
Kim, M.R.;Kim, M.J.;Back, J.Y.
] /
J Korean Soc Food Sci Nutr
|
30 |
Free sugar, free amino acid, non-volatile organic acid and volatile compounds of Dongchimi added with Jasoja(Perillae semen)
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[
Hwang, J.H.;Jang, M.S.
] /
Korean J Soc Food Cookery Sci
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31 |
Effect of xylitol on the taste and fermentation of Dongchimi
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[
Moon, S.W.;Jang, M.S.
] /
Korean J Food Cookery Sci
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32 |
한국식품사전
/
[
박원기;박복희;박영희
] /
|
33 |
Sensory and textural properties of Dongchimi added with Citron(Citrus junos)
/
[
Jang, M.S.;Kim, N.Y.
] /
Korean J Soc Food Sci
|
34 |
Standardization of Kimchi and related products(2)
/
[
Jo, J.S.;Hwang, S.Y.
] /
Korean J Dietary Culture
|
35 |
Fermentation properties of Dongchimi added Maesil(Prunus mume)
/
[
Park, B.H.;Cho, H.S.
] /
J East Asian Soc Dietary Life
|
36 |
Effect of heat treatment and salts addition on Dongchimi fermentation
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[
Kang, K.O.;Kim, J.G.;Kim, W.J.
] /
J Korean Soc Food Nutr
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37 |
A study on the flavor compounds of Dongchimi
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[
Lee, M.R.;Rhee, H.S.
] /
Korean J Soc Food Sci
|
38 |
Effect of onion on Dongchimi fermentation
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[
Kim, M.J.;Moon, S.W.;Jang, M.S.
] /
J Korean Soc Food Nutr
|
39 |
Effect of bamboo(Pseudosasa japonica Makino) leaves on the physicochemical properties of Dongchimi
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[
Kim, M.J.;Jang, M.S.
] /
Korean J Soc Food Sci
|