막걸리의 교차문화적 관능 특성 연구

참고문헌 (Reference)

1 김혜련, "첨가원료 종류에 따른 전통발효주의 이화학 및 관능특성" 한국식품과학회 40 (40): 551-557, 2008

2 이영승, "찹쌀 첨가에 따른 전통발효주의 품질 특성" 한국식품영양과학회 42 (42): 1829-1836, 2013

3 지주희, "시판 소주 제품들의 관능적 특성 및 소비자 기호도" 한국식품과학회 40 (40): 160-165, 2008

4 정진웅, "분무 및 동결 건조 탁주 분말의 저장 중 품질변화" 한국식품과학회 38 (38): 513-520, 2006

5 백창호, "발효조건을 달리하여 제조한 현미 막걸리의 품질특성" 한국미생물·생명공학회 41 (41): 168-175, 2013

6 박창숙, "밀가루 누룩으로 담금한 탁주 술덧의 품질 특성" 한국식품과학회 34 (34): 296-302, 2002

7 이승주, "누룩원료를 달리하여 제조한 쌀약주의 관능적 특성" 한국식품과학회 42 (42): 119-123, 2010

8 Lee CS, "‘Makgeolli’ brands gush out" KIPO NEWS

9 Yoon SO, "What is the best rice wine sommelier's favorites?" Sports Seoul

10 Han EH, "Volatile flavor components in mash of Takju prepared by using different Nuruks" 29 : 563-570, 1997

11 Parr WV, "The distinctive flavour of New Zealand sauvignon blanc: Sensory characterisation by wine professionals" 18 (18): 849-861, 2007

12 Park JH, "Spread Makgeolli craze" NEWSIS

13 Lee KYM, "Sensory discrimination of blended Scotch whiskies of different product categories" 12 (12): 109-117, 2001

14 Paula V, "Sensory descriptive analysis of uruguayan tannat wine: correlation to quality assessment" 21 (21): 203-217, 2006

15 Meilgaard M, "Sensory Evaluation Techniques" CRC Press 202-220, 1999

16 Han EH, "Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation" 29 : 555-562, 1997

17 Lee MK, "Quality assessment of Yakju brewed with conventional Nuruk" 23 (23): 78-89, 1994

18 Korean Statistical Information Service, "Monthly Survey of Mining and Manufacturing"

19 Heo SM, "Makgeolli, who are you?" Wisdomhouse Co, Yedam 2010

20 So MH, "Improvement in the quality of Takju by a modified Nuruk" 12 : 427-432, 1999

21 Korea Customs World Best Service, "Import and Export Trends of Major Liquor"

22 Lee JS, "Flavor components in mash of Takju prepared by different raw materials" 28 (28): 316-323, 1996

23 Neely EA, "Drivers of liking for soybased indian-style extruded snack foods determined by U.S. and Indian consumers" 75 (75): S292-S299, 2010

24 Jeong SY, "Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce" 69 (69): S319-S325, 2004

25 Tu VP, "Cultural differences in food description and preference: Contrasting Vietnamese and French panelists on soy yogurts" 21 (21): 602-610, 2010

26 Chung L, "Cross-cultural comparisons among the sensory characteristics of fermented soybean using Korean and Japanese descriptive analysis panels" 72 : S676-S688, 2007

27 Jaeger SR, "Consumer preferences for fresh and aged apples: A cross-cultural comparison" 9 : 355-366, 1998

28 Kim IH, "Comparison of fermentation characteristics of Korean traditional alcoholic beverage with different input step and treatment of rice and Nuruk" 11 (11): 330-348, 1996

29 Drake MA, "Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavor in Ireland, New Zealand, and the United States of America" 15 (15): 473-483, 2005

30 So MH, "Changes in microorganisms and main components during Takju brewing by a modified Nuruk" 12 : 226-232, 1999

31 Lee MJ, "Analysis of makgeolli package design according to target changes" 26 : 65-73, 2010

32 Piggott JR, "Alcoholic Beverages" Elsevier Applied Science 69-84, 1985

33 정은경, "20대 소비자의 탁주 이용실태 및 만족도 조사" 대한영양사협회 17 (17): 47-57, 2011