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(en) Hae-Kyung Chung, Dayeon Shin, Kyung Rhan Chung et Soe Yeon Choi, « Recovering the royal cuisine in Chosun Dynasty and its esthetics », Journal of Ethnic Foods, vol. 4, no 4, , p. 242–253 (DOI10.1016/j.jef.2017.12.001, lire en ligne, consulté le )
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염재웅, « A Quantity Comparative Study on the Phonetic and Semantic Analysis Relation of Sino-Joseon Korean Words Recorded in EonHae (Korean Character Translated) Books », The Journal of Chinese Cultural Studies, vol. null, no 36, , p. 159–193 (ISSN1598-8503, DOI10.18212/cccs.2017..36.007, lire en ligne, consulté le )
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Ji Hyun Choi, « Executive Conditions of Flipped Learning in Korean Language Education », Journal of Korean Language Education, vol. null, no 40, , p. 253–281 (ISSN1227-8823, DOI10.17313/jkorle.2017..40.253, lire en ligne, consulté le )
신정엽, « A Study on the Korean Annotations of Sohak in the Joseon Dynasty », Journal of the Institute of Bibliography, vol. null, no 44, , p. 409–448 (ISSN1225-5246, DOI10.17258/jib.2009..44.409, lire en ligne, consulté le )
Suyeon Jeong et SeungRan Yoo, « Kimchi Packaging Technology : An Overview », KOREAN JOURNAL OF PACKAGING SCIENCE AND TECHNOLOGY, vol. 22, no 3, , p. 41–47 (ISSN1226-0207, DOI10.20909/kopast.2016.22.3.41, lire en ligne, consulté le )
민경욱, « A Textual Criticism on the Chosun Metal Type Edition of Romance of Three Kingdoms(Sanguozhi-TongsuYanyi) », The journal of the research of chinese novels, vol. null, no 42, , p. 213–230 (ISSN1225-9624, DOI10.17004/jrcn.2014..42.009, lire en ligne, consulté le )
Katsuki Aoki et Thomas Taro Lennerfors, « Whither Japanesekeiretsu? The transformation of verticalkeiretsuin Toyota, Nissan and Honda 1991–2011 », Asia Pacific Business Review, vol. 19, no 1, , p. 70–84 (ISSN1360-2381 et 1743-792X, DOI10.1080/13602381.2011.652832, lire en ligne, consulté le )
A-Ram Jeong, Mi-Jin Jo, Min-Seon Koo et Se-Wook Oh, « Microbiological Contamination of Fresh-Red Pepper and Packaged-Red Pepper Powder in South Korea », Preventive Nutrition and Food Science, vol. 15, no 3, , p. 233–238 (ISSN2287-1098, DOI10.3746/jfn.2010.15.3.233, lire en ligne, consulté le )
Park Eun-Jung, « Seasonal Customs in the Later of Joseon Dynasty, and Daily Life -Focused on Sesigi(歲時記)․Sesigisoksi(歲時紀俗詩)- », Journal of East Aisan Cultures, vol. null, no 58, , p. 13–42 (ISSN2383-6180, DOI10.16959/jeachy..58.201408.13, lire en ligne, consulté le )
Kim Hyun-Sook, « Characteristics of Modern Physical Education Discourse in the late 19th Century Korea », The Korean Cultural Studies, vol. 27, no null, , p. 115–148 (ISSN1598-4176, DOI10.17792/kcs.2014.27..115, lire en ligne, consulté le )
Kathryn J. Lively, « To Boldly Go Where No Ethnographer has Gone Before », Symbolic Interaction, vol. 35, no 4, , p. 493–496 (ISSN0195-6086, DOI10.1002/symb.30, lire en ligne, consulté le )
Hyo-Sang Jin, Jong-Bum Kim, Yeong-Ju Yun et Kyung-Ja Lee, « Selection of Kimchi Starters Based on the Microbial Composition of Kimchi and Their Effects », Journal of the Korean Society of Food Science and Nutrition, vol. 37, no 5, , p. 671–675 (ISSN1226-3311, DOI10.3746/jkfn.2008.37.5.671, lire en ligne, consulté le )
Jung-Sook Lee, Gun-Young Heo, Jun Won Lee et Yun-Jung Oh, « Analysis of kimchi microflora using denaturing gradient gel electrophoresis », International Journal of Food Microbiology, vol. 102, no 2, , p. 143–150 (ISSN0168-1605, DOI10.1016/j.ijfoodmicro.2004.12.010, lire en ligne, consulté le )
Jinhee Cho, Dongyun Lee, Changnam Yang et Jongin Jeon, « Microbial population dynamics of kimchi, a fermented cabbage product », FEMS Microbiology Letters, vol. 257, no 2, , p. 262–267 (ISSN0378-1097 et 1574-6968, DOI10.1111/j.1574-6968.2006.00186.x, lire en ligne, consulté le )
H CHANG, K KIM, Y NAM et S ROH, « Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis », International Journal of Food Microbiology, vol. 126, nos 1-2, , p. 159–166 (ISSN0168-1605, DOI10.1016/j.ijfoodmicro.2008.05.013, lire en ligne, consulté le )
Ji Young Jung, Se Hee Lee, Hyun Mi Jin et Yoonsoo Hahn, « Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation », International Journal of Food Microbiology, vol. 163, nos 2-3, , p. 171–179 (ISSN0168-1605, DOI10.1016/j.ijfoodmicro.2013.02.022, lire en ligne, consulté le )
Sang Hyeon Jeong, Se Hee Lee, Ji Young Jung et Eun Jin Choi, « Microbial Succession and Metabolite Changes during Long-Term Storage of Kimchi », Journal of Food Science, vol. 78, no 5, , M763–M769 (ISSN0022-1147, DOI10.1111/1750-3841.12095, lire en ligne, consulté le )
Sang Hyeon Jeong, Ji Young Jung, Se Hee Lee et Hyun Mi Jin, « Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi », International Journal of Food Microbiology, vol. 164, no 1, , p. 46–53 (ISSN0168-1605, DOI10.1016/j.ijfoodmicro.2013.03.016, lire en ligne, consulté le )
Yeun Hong, « Comparison of Bacterial Community Changes in Fermenting Kimchi at Two Different Temperatures Using a Denaturing Gradient Gel Electrophoresis Analysis », Journal of Microbiology and Biotechnology, vol. 23, no 1, , p. 76–84 (ISSN1017-7825 et 1738-8872, DOI10.4014/jmb.1210.10002, lire en ligne, consulté le )
Mo-Eun Lee, Ja-Young Jang, Jong-Hee Lee et Hae-Woong Park, « Starter Cultures for Kimchi Fermentation », Journal of Microbiology and Biotechnology, vol. 25, no 5, , p. 559–568 (ISSN1017-7825 et 1738-8872, DOI10.4014/jmb.1501.01019, lire en ligne, consulté le )
Kun-Young Park, Ji-Kang Jeong, Young-Eun Lee et James W. Daily, « Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food », Journal of Medicinal Food, vol. 17, no 1, , p. 6–20 (ISSN1096-620X et 1557-7600, DOI10.1089/jmf.2013.3083, lire en ligne, consulté le )
Ji Young Jung, Se Hee Lee, Jeong Myeong Kim et Moon Su Park, « Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food », Applied and Environmental Microbiology, vol. 77, no 7, , p. 2264–2274 (ISSN0099-2240 et 1098-5336, DOI10.1128/aem.02157-10, lire en ligne, consulté le )
John Collier, « The migration problem. By Jeremiah W. Jenks, Ph. D., LL.D., and W. Jett Lauck, A.B. New York: Funk and Wagnall Company », National Municipal Review, vol. 1, no 2, , p. 326–327 (ISSN0190-3799 et 1931-0250, DOI10.1002/ncr.4110010220, lire en ligne, consulté le )
Yoshitate Takakura et Jawad Elsayed Ahmad, « Noise distribution of Mueller matrices retrieved with active rotating polarimeters », Applied Optics, vol. 46, no 30, , p. 7354 (ISSN0003-6935 et 1539-4522, DOI10.1364/ao.46.007354, lire en ligne, consulté le )
M KIM et J CHUN, « Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis », International Journal of Food Microbiology, vol. 103, no 1, , p. 91–96 (ISSN0168-1605, DOI10.1016/j.ijfoodmicro.2004.11.030, lire en ligne, consulté le )
Edgar Chambers, Jeehyun Lee, Soonsil Chun et Ashley E. Miller, « Development of a Lexicon for Commercially Available Cabbage (Baechu) Kimchi », Journal of Sensory Studies, vol. 27, no 6, , p. 511–518 (ISSN0887-8250, DOI10.1111/joss.12015, lire en ligne, consulté le )
Jacob Ki Nielsen, « The Return of the Returnee: A Historicized Reading of Adult Overseas Adoptees “Going Back” in South Korean Cinema », The Review of Korean Studies, vol. 18, no 1, , p. 153–178 (ISSN1229-0076, DOI10.25024/review.2015.18.1.007, lire en ligne, consulté le )
왕유 et 김형태, « 한국 인터넷 면세점 E-서비스품질, 한류스타 광고모델이 이용객만족도 및 재 사용의도에 미치는 영향: 중국 쇼핑관광객과 중국 유학생을 중심으로 », Journal of Distribution and Management Research, vol. 22, no 3, , p. 33–44 (ISSN2384-0137, DOI10.17961/jdmr.22.3.201906.33, lire en ligne, consulté le )
(en-US) Javier C. Hernández, Owen Guo et Ryan Mcmorrow, « South Korean Stores Feel China’s Wrath as U.S. Missile System Is Deployed », The New York Times, (ISSN0362-4331, lire en ligne, consulté le )
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Unesco. Division of Cultural Objects and Intangible Heritage. Section of Intangible Cultural Heritage., Basic texts : Convention for the Safeguarding of the Intangible Cultural Heritage., UNESCO Division of Cultural Objects and Intangible Heritage, Section of Intangible Cultural Heritage, Culture Sector, (OCLC476751025, lire en ligne)