Growth and salting properties influenced by culture methods, cultivars and storage packaging of kimchi cabbage (Brassica rapa) in spring
활용도 Analysis
논문 Analysis
연구자 Analysis
저자
이정수
제어번호
105977174
학술지명
Korean Journal of Agricultural Science
권호사항
Vol.
45
No.
4
[
2018
]
발행처
충남대학교 농업과학연구소
자료유형
학술저널
수록면
623-634
언어
Korean
출판년도
2018
등재정보
KCI등재
판매처
'
Growth and salting properties influenced by culture methods, cultivars and storage packaging of kimchi cabbage (Brassica rapa) in spring' 의 참고문헌
The technical and administrative strategy for the globalization of Kimchi
The Effects of Spring Kimchi Cabbage Pre-treatment and Storage Conditions on Kimchi Quality Characteristics
Study on standardization of Chinese cabbage Kimchi
Standardization of kinds of ingredient in Chinese cabbage Kimchi
Standardization of ingredient ratios of Chinese cabbage Kimchi
Standard model and characteristics of modernized greenhouse
Some quality changes during fermentation of kimchi
Quality of Kimchi fermented with various salt concentration
Quality changes of salted Chinese cabbage by packaging methods during storage
Quality changes of salted Baechu with packaging methods during long term storage
Preparation of Kimchi and salting
Physicochemical quality characteristics of several Chinese cabbage (Brassica pekinensis Rupr.) cultivars
Microbial and chemical changes of Kimchies containing different ingredients during fermentation
Manual for agricultural investigation
Kimchi preparation with brined Chinese cabbage and seasoning mixture stored separately
Influence of cultivar and storage period on the quality of Chinese cabbage
Industrialization of salted chinese cabbages and fresh-cut chinese cabbage
Improvement of salting process of Chinese cabbage in Kimchi factory
Effect of the salting of Chinese cabbage on taste and fermentation of Kimchi
Effect of packaging and loading conditions on the quality of late autumn Chinese cabbage during cold storage
Current state and improvement for Korean Kimchi industry
Criteria for fertilizers prescribing to crops
Characteristics on distribution of air temperature for watermelon cultivation in tunnel type greenhouse
Changes in some physical properties of Kimchi during salting and fermentation
Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage
Change of characteristics in salted Baechu (Chinese cabbage) and its exudate during long term storage
Application of vacuum impregnated technology on salted Baechu and Kimchi
A study on the texture and taste of Kimchi in various saltings
A study on flavors taste components in Kimchis
A simplified method to evaluate major quality factors and its application to determine inheritability of tissue firmness and total soluble solids in Chinese cabbage
'
Growth and salting properties influenced by culture methods, cultivars and storage packaging of kimchi cabbage (Brassica rapa) in spring'
의 유사주제(
) 논문