1 Song EY, "naringin and inorganic elements changes of Cheju citrus fruits according to harvest date" 306-309, 1998
2 Park KY, "microbiological and nutritional aspects of Kimchi Critical Review in Food Sci and Nutrition" 175-184, 1994
3 Kim KH, "The effects of the hot-air drying of red pepper on the quality" 69-77, 1975
4 Jean Andrews, "The Texas University of U" 1985
5 Rane VR, "Studies on the sun drying of Chillies" 22-26, 1970
6 Jang GS, "Studies on packaging of chillie s in flexible films" 145-154, 1976
7 Kim HG, "Sorption characteristics of red pepper powder with relative humidity and temperature" 108-112, 1984
8 16th ed, "Official Methods of Analysis Association of Official Analytical Chemists" 1995
9 Hwang HS, "Korea traditional food" 1997
10 Uoon SS, "Korea food" 1989
1 Song EY, "naringin and inorganic elements changes of Cheju citrus fruits according to harvest date" 306-309, 1998
2 Park KY, "microbiological and nutritional aspects of Kimchi Critical Review in Food Sci and Nutrition" 175-184, 1994
3 Kim KH, "The effects of the hot-air drying of red pepper on the quality" 69-77, 1975
4 Jean Andrews, "The Texas University of U" 1985
5 Rane VR, "Studies on the sun drying of Chillies" 22-26, 1970
6 Jang GS, "Studies on packaging of chillie s in flexible films" 145-154, 1976
7 Kim HG, "Sorption characteristics of red pepper powder with relative humidity and temperature" 108-112, 1984
8 16th ed, "Official Methods of Analysis Association of Official Analytical Chemists" 1995
9 Hwang HS, "Korea traditional food" 1997
10 Uoon SS, "Korea food" 1989
11 Bell TA, "Influence of salt on pectinolytic softening of cucumber" 84-93, 1961
12 Jo JS, "Improvement of Kimchi processing technology and extension of its shelf-life Research report of Ministry of Science and Technology" Kyung Hee University 1998
13 Rosebrook DD, "Improved method for determination of extractable color in Capsicum spices" 637-641, 1950
14 Hwang GH, "Effects of sensory acceptability for Kimchi prepared with different conditions of fermented seafood and red pepper" 201-209, 2000
15 Kim SD, "Effect of pH adjuster on the fermentation of Kimchi" 259-267, 1985
16 Luning PA, "Effect of hot-air drying on flavour compounds of bell peppers" 355-362, 1995
17 Lease JG, "Effect of drying conditions on initial color color retention and pungency of red pepper" 104-109, 1962
18 Park SG, "Color measurement of red pepper powder and its relationship with the quality" 18-231979
19 Kim DY, "Color changes of red pepper by drying and milling methods" 25 (25): 1-7, 1982
20 Kim DY, "Color and carotenoid changes during storage of dried red pepper" 12 (12): 53-58, 1980
21 Kim JG, "Application of SAS" 1995