1 구창덕, "한국의 송이" 산림문화연구원 2-3, 2004
2 원용규 외, "중국 농산물 수입 적정관리를 위한 TSG제도활용방안" 세계농정연구원 128-129, 2004
3 Forestry Research Institute, "송이 증수 및 인공재배 연구 임업연구원 연구과제" 1-2, 1999
4 서울 pp 424, "북한의 요리. 한마당" 최필승.1989.자랑스런민족음식
5 김광옥 외, "관능검사 방법 및 응용" 신광출판사 96-344, 2000
6 Kim HY, "Studies on quality changes of readypreparedconger eel products adding ginseng and pinemushroom during storage and sterilization" 19 (19): 396-402, 2003
7 Kim IS,, "Sensory Characteristics of Domestic and Imported PorkButts by Triangle Test and Descriptive Analysis" 24 (24): 342-348, 2004
8 Jeong CH,, "Quality Characteristics of SpongeCakes with Addition of Pleurotus eryngii MushroomPowders" 33 (33): 716-722, 2004
9 Her BY, "Oligosaccharide-SupplementedSoy Ice Cream for Diabetic Patients QualityCharacteristics and Effects on Blood Sugar and Lipids inStreptozotocin-Induced Diabetic Rats" 38 : 663-671, 2005
10 Kim MH, "Mass tranfer characteristics and browninginhibition by osmotic dehydration of mushroom" 27 : 903-907, 1998
1 구창덕, "한국의 송이" 산림문화연구원 2-3, 2004
2 원용규 외, "중국 농산물 수입 적정관리를 위한 TSG제도활용방안" 세계농정연구원 128-129, 2004
3 Forestry Research Institute, "송이 증수 및 인공재배 연구 임업연구원 연구과제" 1-2, 1999
4 서울 pp 424, "북한의 요리. 한마당" 최필승.1989.자랑스런민족음식
5 김광옥 외, "관능검사 방법 및 응용" 신광출판사 96-344, 2000
6 Kim HY, "Studies on quality changes of readypreparedconger eel products adding ginseng and pinemushroom during storage and sterilization" 19 (19): 396-402, 2003
7 Kim IS,, "Sensory Characteristics of Domestic and Imported PorkButts by Triangle Test and Descriptive Analysis" 24 (24): 342-348, 2004
8 Jeong CH,, "Quality Characteristics of SpongeCakes with Addition of Pleurotus eryngii MushroomPowders" 33 (33): 716-722, 2004
9 Her BY, "Oligosaccharide-SupplementedSoy Ice Cream for Diabetic Patients QualityCharacteristics and Effects on Blood Sugar and Lipids inStreptozotocin-Induced Diabetic Rats" 38 : 663-671, 2005
10 Kim MH, "Mass tranfer characteristics and browninginhibition by osmotic dehydration of mushroom" 27 : 903-907, 1998
11 Seong HY,, "Effects ofChicory Inulin^Oligosaccharides on Lipid Metabolismin Rats Fed a High-Cholesterol Diet" 33 (33): 305-310, 2004
12 Lee SY,, "Development ofDescriptive Anaysis Procedure for Evaluating the SensoryCharacteristics of Yeast Leavened Breads" 20 (20): 53-60, 2005
13 Korea food institute, "Development of freshnessprolongation technology for export pine mushroom" 1998
14 Ku KH, "Characteristics of Quality andVolatile Flavor Compounds in Raw and Frozen Pine -mushroomTricholoma matsutake" 34 (34): 625-630, 2002
15 Lee GD, "Changes in Organoleptic Properties of Chinese CabbageKimchi Adding Pinemushroom during Storage" 9 (9): 161-167, 2002
16 Cho DH, "Aroma Characteristics ofTricholoma matsutake Mushrooms Collected from ElevenMajor Sites in Korea." 88 (88): 490-497, 1999
17 of Korea. J.Korean Coc. Food Nutr, "Ahn JS. Lee KH. 1986. Studies on the volatile aroma componentsof Edible mushroom" 253-257,