1 조흔, "죽염의 알칼리성 및 항산화 효과" 한국식품영양과학회 41 (41): 1301-1304, 2012
2 이성재, "죽염 제조공정 중 발생하는 황화합물 및 미네랄 조성" 목포대학교 대학원 2012
3 정민우, "죽염 된장의 발효 특성 및 기능성 증진 효과" 한국식품영양과학회 42 (42): 1915-1923, 2013
4 정소녀, "일반식 및 저염식의 식사 수행도 및 나트륨 섭취에 관한 연구" 연세대학교 교육대학원 2009
5 남희정, "고혈압에 대한 인식과 저염식 실천과의 관련성" 명지대학교 대학원 2003
6 Rhodes VJ, "Visual references for grades of retail beef cuts" University Of Missouri 1955
7 Debut M, "Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions" 82 : 1829-1838, 2003
8 Sikes AL, "Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters" 10 : 405-412, 2009
9 Whiting RC, "Stability and gel strength of frankfurter batters made with reduced NaCl" 49 : 1350-1354, 1984
10 Kim GD, "Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride" 89 : 140-147, 2018
1 조흔, "죽염의 알칼리성 및 항산화 효과" 한국식품영양과학회 41 (41): 1301-1304, 2012
2 이성재, "죽염 제조공정 중 발생하는 황화합물 및 미네랄 조성" 목포대학교 대학원 2012
3 정민우, "죽염 된장의 발효 특성 및 기능성 증진 효과" 한국식품영양과학회 42 (42): 1915-1923, 2013
4 정소녀, "일반식 및 저염식의 식사 수행도 및 나트륨 섭취에 관한 연구" 연세대학교 교육대학원 2009
5 남희정, "고혈압에 대한 인식과 저염식 실천과의 관련성" 명지대학교 대학원 2003
6 Rhodes VJ, "Visual references for grades of retail beef cuts" University Of Missouri 1955
7 Debut M, "Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions" 82 : 1829-1838, 2003
8 Sikes AL, "Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters" 10 : 405-412, 2009
9 Whiting RC, "Stability and gel strength of frankfurter batters made with reduced NaCl" 49 : 1350-1354, 1984
10 Kim GD, "Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride" 89 : 140-147, 2018
11 Kim SJ, "Production of low-salt kimchi and cases of sodium-reduction" 49 : 45-50, 2016
12 Ruusunen M, "Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients" 63 : 9-16, 2003
13 Farouk MM, "Optimum time for using chilled beef in gelled products" 68 : 164-167, 2003
14 AOAC, "Official methods of analysis" Association of Official Analytical Chemists 1990
15 Korea Centers for Disease Control and Prevention, "National health statistics at 2017"
16 강근호, "NaCl 첨가량이 돈육수리미의 젤 특성에 미치는 효과" 한국축산식품학회 26 (26): 20-27, 2006
17 박신영, "NaCl 첨가량에 따른 돈육 유화물의 이화학적 특성" 한국식품영양과학회 45 (45): 551-556, 2016
18 Tremonte P, "NaCl replacement with KCl affects lipolysis, microbiological and sensorial features of Soppressata molisana" 120 : 1700449-, 2018
19 Huff-Lonergan E, "Mechanisms of water-holding capacity of meat : the role of postmortem biochemical and structural changes" 71 : 194-204, 2005
20 Korea Meat Science Research Society, "Meat science" Sunjin Munhwasa 169-173, 2018
21 Fujino Y, "Living science of table salt in human ecology" 9 : 230-244, 1999
22 De Wardener HE, "Harmful effects of dietary salt in addition to hypertension" 16 : 213-223, 2002
23 de Moraes MC, "Gelation property and water holding capacity of heat-treated collagen at different temperature and pH values" 50 : 213-223, 2013
24 Gillette M, "Flavor effects of sodium chloride" 39 : 47-52, 1985
25 Hwang IM, "Elemental analysis of sea, rock, and bamboo salts by inductively coupled plasma-optical emission and mass spectrometry" 49 : 2807-2821, 2016
26 최윤상, "Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat" 한국축산식품학회 36 (36): 152-158, 2016
27 Kenney PB, "Effect of water and salt content on protein solubility and water retention of meat preblends" 27 : 173-180, 1990
28 Aktas N, "Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat" 74 : 404-408, 2006
29 Zhao Y, "Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage" 97 : 157-163, 2018
30 Bozkurt H, "Effect of nitrate/nitrite on the quality of sausage(sucuk)during ripening and storage" 84 : 279-286, 2004
31 Kim HY, "Effect of bamboo salt on the physicochemical properties of meat emulsion systems" 86 : 960-965, 2010
32 Kim SH, "Characterization and anti-gastric ulcer activity of bamboo salt" 13 : 252-257, 1998