1 장재권, "포토씨 추출물의 항산화성" 한국식품과학회 34 (34): 524-528, 2002
2 강명화, "포도씨 기름의 수율증진을 위한 추출 방법 개선" 한국식품과학회 34 (34): 931-934, 2002
3 진구복, "자몽 종자 추출물을 첨가한 저지방 세절 소시지의 이화학적, 조직적 특성 및 항균 효과" 한국축산식품학회 25 (25): 141-148, 2005
4 이성기, "옻 급여 돈육과 추출물로 제조한 유화형 소시지의 품질 비교" 한국축산식품학회 25 (25): 210-217, 2005
5 이정일, "올리브유가 첨가된 프레스햄의 저장 중 품질특성에 미치는 영향" 한국축산식품학회 27 (27): 163-170, 2007
6 이근택, "단기 숙성 생햄의 저온 및 실온저장 과정 중 물리화학 및관능학적 품질 특성 변화" 한국축산식품학회 27 (27): 16-21, 2007
7 최성희, "녹차분말 첨가 소시지의 아질산염 잔유량과 저장성" 한국축산식품학회 23 (23): 299-308, 2003
8 김일석, "국내시장에 유통중인 소시지 및 캔류 제품의 품질 비교" 한국축산식품학회 24 (24): 50-56, 2004
9 Paneras, E. D, "Vegetable oils replace pork backfat for low-fat frankfurters" 59 : 725-, 1994
10 Ray, S. D., "Unique organoprotective properties of a novel IH636 grape seed proanthocyanidin extract on cadmium chloride-induced nephrotoxicity, dimethylnitrosamine (DMN)-induced splenotoxicity and mocap-induced neurotoxicity in mice" 107 : 105-128, 2000
1 장재권, "포토씨 추출물의 항산화성" 한국식품과학회 34 (34): 524-528, 2002
2 강명화, "포도씨 기름의 수율증진을 위한 추출 방법 개선" 한국식품과학회 34 (34): 931-934, 2002
3 진구복, "자몽 종자 추출물을 첨가한 저지방 세절 소시지의 이화학적, 조직적 특성 및 항균 효과" 한국축산식품학회 25 (25): 141-148, 2005
4 이성기, "옻 급여 돈육과 추출물로 제조한 유화형 소시지의 품질 비교" 한국축산식품학회 25 (25): 210-217, 2005
5 이정일, "올리브유가 첨가된 프레스햄의 저장 중 품질특성에 미치는 영향" 한국축산식품학회 27 (27): 163-170, 2007
6 이근택, "단기 숙성 생햄의 저온 및 실온저장 과정 중 물리화학 및관능학적 품질 특성 변화" 한국축산식품학회 27 (27): 16-21, 2007
7 최성희, "녹차분말 첨가 소시지의 아질산염 잔유량과 저장성" 한국축산식품학회 23 (23): 299-308, 2003
8 김일석, "국내시장에 유통중인 소시지 및 캔류 제품의 품질 비교" 한국축산식품학회 24 (24): 50-56, 2004
9 Paneras, E. D, "Vegetable oils replace pork backfat for low-fat frankfurters" 59 : 725-, 1994
10 Ray, S. D., "Unique organoprotective properties of a novel IH636 grape seed proanthocyanidin extract on cadmium chloride-induced nephrotoxicity, dimethylnitrosamine (DMN)-induced splenotoxicity and mocap-induced neurotoxicity in mice" 107 : 105-128, 2000
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