1 김난영, "알코올 농도 및 담금비에 따른 숙성 기간별 매실주의 에틸카바메이트 함량조사" 한국식품저장유통학회 20 (20): 429-434, 2013
2 이신호, "매실과 알코올의 담금비가 매실 리큐르 숙성중의 품질 변화에 미치는 효과" 한국식품저장유통학회 14 (14): 645-649, 2007
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4 Stodolak B, "The effect of phytic acid on oxidative stability of raw and cooked meat" 101 (101): 1041-1045, 2007
5 Mirvish SS, "The carcinogenic action and metabolism of urethane and N-hydroxyurethane" 11 : 1-42, 1968
6 Codex Alimentarius Commission, "Report of the 17th session of the codex committee on residues of veterinary drugs in foods"
7 Korea Health Industry Development Institute, "National food & nutrition statistics 2011: Based on 2011 Korea national health and nutrition examination survey" Korea Health Industry Development Institute 1033-1386, 2013
8 Barceloux DG, "Medical toxicology of natural substances:foods, fungi, medicinal herbs, plants, and venomous animals" John Wiley & Sons 336-352, 2008
9 Statistics Korea., "Maesil production in Korea"
10 Korea Food and Drug Administration, "Korean Food Code. 2008. Official amendment notice no. 2008-25"
1 김난영, "알코올 농도 및 담금비에 따른 숙성 기간별 매실주의 에틸카바메이트 함량조사" 한국식품저장유통학회 20 (20): 429-434, 2013
2 이신호, "매실과 알코올의 담금비가 매실 리큐르 숙성중의 품질 변화에 미치는 효과" 한국식품저장유통학회 14 (14): 645-649, 2007
3 Fox NJ, "Vegetable oil-based lubricants-a review of oxidation" 40 (40): 1035-1046, 2007
4 Stodolak B, "The effect of phytic acid on oxidative stability of raw and cooked meat" 101 (101): 1041-1045, 2007
5 Mirvish SS, "The carcinogenic action and metabolism of urethane and N-hydroxyurethane" 11 : 1-42, 1968
6 Codex Alimentarius Commission, "Report of the 17th session of the codex committee on residues of veterinary drugs in foods"
7 Korea Health Industry Development Institute, "National food & nutrition statistics 2011: Based on 2011 Korea national health and nutrition examination survey" Korea Health Industry Development Institute 1033-1386, 2013
8 Barceloux DG, "Medical toxicology of natural substances:foods, fungi, medicinal herbs, plants, and venomous animals" John Wiley & Sons 336-352, 2008
9 Statistics Korea., "Maesil production in Korea"
10 Korea Food and Drug Administration, "Korean Food Code. 2008. Official amendment notice no. 2008-25"
11 International Agency for Research on Cancer, "IARC Monographs on the evaluation of the carcinogenic risk of chemicals to man" 7 : 111-140, 2007
12 Ministry of Agriculture, Food and Rural Affairs, "Fruit processing industry in Korea"
13 Riffikin HL, "Ethyl carbamate formation in the production of pot still whisky" 95 (95): 115-119, 1989
14 European Food Safety Authority, "Ethyl carbamate and hydrocyanic acid in food and beverages – Scientific opinion of the panel on contaminants" 551 : 1-44, 2007
15 Aresta M, "Copper(II)catalysis in cyanate conversion into ethyl carbamate in spirits, and relevant reactions" 49 (49): 2819-2824, 2001
16 Munoz F, "Common intermediates in the OH-radical-induced oxidation of cyanide of formamide" 2 (2): 655-659, 2000
17 Schlatter J, "Application of the margin of exposure (MoE) approach to substances in food that are genotoxic and carcinogenic example: ethyl carbamate (CAC 51-79-6)" 48 (48): S63-S68, 2010
18 AOAC, "AOAC official methods of analysis" AOAC International 14-15, 2000