저자정보
참고문헌
자료제공 : 네이버학술정보
- 1전라북도지방(全羅北道地方) 전통(傳統)고추장의 제법조사(製法調査)와 성분(成分), "한국농화학회지 = Journal of the Korean society of Agricultural Chemistry and Biotechnology", 한국응용생명화학회, 1981, 24, 1, 21~28
- 2효모첨가(酵母添加)에 의(依)한 고추장의 양조(釀造)에 관(關)한 연구(硏究), "한국농화학회지 = Journal of the Korean society of Agricultural Chemistry and Biotechnology", 한국응용생명화학회, 1979, 22, 2, 65~90
- 3Studies on the changes in physicochemical characteristics and volatile flavor compounds of traditional kochujang during fermentation. PhD thesis, Sejong University, Seoul, Korea (1993)
- 4Trial Manufacture of Low - Salted Kochuzang(Red Pepper Soybean Paste) by the Addition of Alcoholearticle 원문 이동
- 5Salt and hypertension--future directions.네이버 원문 이동
- 6Comparison of Mineral Contents and External Structure of Various Salts네이버 원문 이동
- 7Determination of Mineral and Heavy Metal Contents of Various Saltsearticle 원문 이동
- 8Korea Dietary Safety Civil Committee (2000) In The all kinds of salt. International seminar on salt (Korea • China • Japan), pp. 1-33. Korea Dietary Safety Civil Committee Publisher, Seoul, Korea.
- 9Characteristics of seaweed salts prepared with various seaweeds. Korean J. Food Sci. Technol. 35:62-66(2003)
- 10(1983) The properties of salts and their effects on salted vegetables. Korean Home Econ. Assoc., 21, 55-63