매실농축액의 첨가가 동치미 발효 숙성에 미치는 영향

목차 (Table of Contents)

• ABSTRACT
  
• Ⅰ. 서론
  
• Ⅱ. 재료 및 방법
  
• Ⅲ. 결과 및 고찰
  
• Ⅳ. 요약
  
• 감사의 글
  
• 참고문헌

참고문헌 (Reference)

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2 김점식, "채류침지식품에 관한 연구 제 1보 동치미 원료 및 동치미중의 당분에 관하여 연구보고서" 1959

3 송문섭, "자유아카데미" 1989

4 송문섭, "자유아카데미" 1989

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6 이서래, "이화여자대학교 출판부" 1986

7 김순동, "개량 김치독에 의한 동치미 숙성에 관한 연구" 247-260, 1978

8 김순동, "개량 김치독에 의한 동치미 숙성에 관한 연구" 247-260, 1978

9 Miler Gl, "Use of dinitrosalicylic acid reagent for determination of reducing sugar" 426-427, 1959

10 Miler Gl, "Use of dinitrosalicylic acid reagent for determination of reducing sugar" 426-427, 1959

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34 Lee ML, "Effect of Prunus mume Extract on Gastric Secretion in Rats and Carbon Tetrachloride Induced Liver Damage of Rabbits" 21-26, 1990

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38 Kim MJ, "Effect of Onion on Dongchimi Fermentation" 24 : 330-335, 1995

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40 Jang MS, "Effect of Licorice Root (Glycyrrhiza Uraleniss Fischer) on Dongchimi Fermentation" 24 : 744-751, 1995

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42 Kim WJ, "Effect of Fermentation Temperature and Salt Concentration on the Fermentation Rate of I" 39 : 398-402, 1996

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48 Jung JH, "Comparison of the Aroma Components in the Korean Traditional Yakjus" 30 : 264-271, 1987

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50 Kang KO, "Combined Effect of Brining in Hot Solution and Salts Mixture Addition for Improvement of Storage Stability of Dongchimi" 559-564, 1991

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56 Kang KO, "Changes in Chemical and Sensory Properties of Dongchimi during Fermentation" 267-271, 1991

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