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1 주현규, "식품분석법" 유림문화사 359-360, 1992
2 Heo, S.J., "The comparison of food constituents in pumpkin and sweet-pumpkin" 13 : 91-96, 1998
3 Han, O., "The Principle of numerical expressin of food color(Ⅱ)-(L,a,b)." 4 : 41-45, 1991
4 Park, Y.S., "Storability of fresh-cut slices for minimal precessing of kiwifruit influenced by fruit weight" 44 : 666-669, 2003
5 Yun, S.J., "Sensory and quality characteristics of pumpkin rice cake prepared with different amounts of pumpkin" 15 : 586-561, 1999
6 박흥선, "SAS를 이용한 실험계획과 분산분석" 자유아카데미 2005
7 Shewfelt, R.L., "Quality of minimally processed fruits and vegetables" 10 : 143-148, 1987
8 Shewfelt, R.L., "Quality of fruits and vegetables" 44 : 99-106, 1990
9 Lee. J.S., "Quality characteristics of minimally processed sweet-pumpkin during storage" 10 : 6-10, 2003
10 Park, W.P., "Quality characteristics of cherry tomato and Unshiu orange packaged with box incorporated with antimicrobial agents" 13 : 273-278, 2006
11 Heo. S.J., "Processing of puree from pumpkin and sweet pumpkin" 5 : 172-176, 1998
12 Park, H.K., "Preparation of semi-solid infant foods using sweet pumpkin" 30 : 1108-1114, 2001
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19 Ryall, A.L., "Handling, transporting and storage of fruits and vegetables. Vol. 1. Vegetables and melons" AVI Publish Co 558-612, 1979
20 Hobson, G.E., "Enzymes and texture change during ripening, Recent advances in the biochemistry of fruit and vegetables" Academic Press 123-132, 1981
21 Osajima, Y., "Effects of ethylene-acetaldehyde removing agent and seal-packaging with plastic films on the keeping quality of Mume(Prunus mune Sieb. et Zecc.) and Kabosu(Citrus sphaerocarpa hort. ex Tanaka) fruits" 55 : 524-530, 1987
22 Merten, B., "Development of nonthermal processes for food preservation" 46 : 124-133, 1992
23 Cumarasamy, R., "Cultivar differences in New Zealand 'Kabocha' (buttercup squash, Cucurbita maxima)." 30 : 197-208, 2002
24 Kim, S.R., "Comparison of nutritional composition and antioxidative activity for Kabocha Aqua" 37 : 171-177, 2005