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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.36 no.5 = no.177, 2004년, pp.784 - 789
고영태 (덕성여자대학교 식품영양학과) , 이주연 (덕성여자대학교 식품영양학과)
Acid production and growth of lactic acid bacteria, sensory properties, volatile odor components, and effects of freeze-drying on quality of kimchi prepared with whole, midlib, and leaves of Chinese cabbages ripened at
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Ko YT, Kang JH, Kim TE. Quality of freeze dried kimchi. Korean J. Food Sci. Technol. 33: 100-106 (2001)
Ko YT, Kang JH, Kim TE. Novel instant kimchi and its preparation method. Korean patent 0390185 (2003)
Ko YT, Kang JH. Effects of freeze-drying time on quality of freezed-dried kimchi. Korean J. Food Sci. Technol. 34: 91-95 (2002)
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