연구논문 : 부재료를 달리하여 제조한 김치의 소비자 기호도 및 관능적 특성 = Originals : Consumer Acceptance and Sensory Characteristics of Kimchi Prepared with Different Kinds of Subsidiary Ingredients

참고문헌 (Reference)

1 "and nutritional aspects of Kimchi" 175-203, 1994

2 "Quality characteristics of Kimchies with different ingredients" 268-277, 1987

3 "Quality characteristics of Kimchi prepared with chinese radish and its quality change by freeze-drying" 35 (35): 937-942, 2003

4 "Kimchi preparation with brined chinese cabbage and seasoning mixture stored separately" 231-238, 1994

5 "Effects of ingredients on the its quality characteristics during Kimchi fermentation" 34 (34): 267-276, 2005

6 "Effects of Jeotkal addition on quality of Kimchi" 36 (36): 123-128, 2004

7 "Effect of the garlic on the fermentation and quality of Kimchi" 16 (16): 470-477, 2001

8 "Effect of onion on Kimchi fermentation" 8 (8): 365-369, 1992

9 "Development of control system for Kimchi fermentation and storage using refrigerator" 1994

10 "Changes of organic acid and volatile flavor compounds in Kimchis fermented with different ingredients" 16 (16): 169-174, 1984

11 "Changes of Kimchis contained different garlic contents during fermentation" 68-74, 1989

12 "Changes in some characteristics of brined chinese cabbage of fall cultivars during storage" 239-245, 1994

13 "Changes in properties of Kimchi prepared with different kinds and levels of salted and fermented seafoods during fermentation" 26 (26): 324-330, 1994

14 "A study on the flavor compounds of Dongchimi" 6 (6): 1-8, 1990