1 이기동, "참외의 알코올 및 초산발효 특성 모니터링" 한국식품과학회 34 (34): 30-36, 2002
2 정용진, "참다래 식초 초산발효조건 및 올리고당 첨가의 영향" 한국식품저장유통학회 14 (14): 100-104, 2007
3 주경호, "발효 현미식초의 발효방법 및 원료함량에 따른 품질변화" 한국식품저장유통학회 16 (16): 33-39, 2009
4 이기동, "딸기식초 제조를 위한 초산발효 조건 최적화" 한국식품영양과학회 32 (32): 812-817, 2003
5 Kim DH, "Vinegar production from subtropical fruits" 29 : 68-78, 2000
6 Kim YT, "The production of vinegar using Citron (Citrus junos seib.) juice" 7 : 301-307, 1997
7 Ko EJ, "The establishment of optimum cultural conditions for manufacturing garlic vinegar" 27 : 102-108, 1998
8 Kim DH, "Studies on the production of vinegar from fig" 28 : 53-60, 1999
9 Kim YD, "Studies on the acetic acid fermentation using maesil juice" 25 : 695-700, 1996
10 Seo JH, "Quality comparison of potato vinegars produced by various acetobacter bacteria" 8 : 60-65, 2001
1 이기동, "참외의 알코올 및 초산발효 특성 모니터링" 한국식품과학회 34 (34): 30-36, 2002
2 정용진, "참다래 식초 초산발효조건 및 올리고당 첨가의 영향" 한국식품저장유통학회 14 (14): 100-104, 2007
3 주경호, "발효 현미식초의 발효방법 및 원료함량에 따른 품질변화" 한국식품저장유통학회 16 (16): 33-39, 2009
4 이기동, "딸기식초 제조를 위한 초산발효 조건 최적화" 한국식품영양과학회 32 (32): 812-817, 2003
5 Kim DH, "Vinegar production from subtropical fruits" 29 : 68-78, 2000
6 Kim YT, "The production of vinegar using Citron (Citrus junos seib.) juice" 7 : 301-307, 1997
7 Ko EJ, "The establishment of optimum cultural conditions for manufacturing garlic vinegar" 27 : 102-108, 1998
8 Kim DH, "Studies on the production of vinegar from fig" 28 : 53-60, 1999
9 Kim YD, "Studies on the acetic acid fermentation using maesil juice" 25 : 695-700, 1996
10 Seo JH, "Quality comparison of potato vinegars produced by various acetobacter bacteria" 8 : 60-65, 2001
11 Kim KE, "Processing of vinegar using the Sea Tangle (Laminaria japonica) extract" 11 : 211-217, 2001
12 Kwon SH, "Preparation method of fruit vinegars by two stage fermentation and beverage including vinegar" 5 : 18-24, 2000
13 Jeong YJ, "Preparation and quality evaluation of the quick fermented persimmon vinegar using deteriorated sweet persimmon" 6 : 221-227, 1996
14 Seo JH, "Optimization of the vinegar fermentation using concentrated apple juice" 30 : 460-465, 2001
15 Park KS, "Investigation of the cultural characteristics of high concentration ethanol resistant Acetobacter sp" 23 : 666-670, 1994
16 Kim SD, "Fermentation of apple vinegar in the farmhouse" 4 : 75-86, 1994
17 Horiuchi J, "Effective onion vinegar production by two-step fermentation system" 90 : 289-293, 2000
18 Cho JW, "Characteristics of peach vinegar by parallel complex fermentation" 7 : 89-93, 2000
19 김미향, "Acetobacter sp. SK-7에 의한 매실식초 발효" 한국식생활문화학회 21 (21): 420-425, 2006
20 Jeong YJ, "A view and prospect of vinegar industry" 5 : 7-12, 2000
21 Oh YJ, "A study on cultural conditions for acetic acid production employing pear juice" 21 : 377-380, 1992