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1 강석남, "유기산 처리가 돈육의 VBN, TBARS, 색깔, 관능적 특성에 미치는 영향" 한국동물자원과학회 44 (44): 443-452, 2002
2 Davies, A., "microbiology of meat and poultry" Blackie Academic & Professional 288-, 1998
3 Offer, G., "The structural basis of waterholding in meat. Part 1. General principles and water uptake in meat processing. 63-171 in: Developments in Meat Science- 4" Elsevier Applied Science Publishing Co., Inc. 1988
4 Gill, C. O., "The effects on the microbiological condition of product of carcass dressing, cooling, and portioning processes at a poultry packing plant" 110 : 187-193, 2006
5 Terasaki, M., "Studies on the flavor of meats" 29 : 208-211, 1965
6 Hashiguchi, M., "Studies on freshness and rottenness of fresh fish. 1. Changes in Kvalue and deterioration of total lipids of fresh fish during chilled storage" 31 : 1-9, 1984
7 SAS, "SAS/STAT Software. Release 9.2"
8 Zhao, C., "Prevalence of Camphylobacter spp., Escherichia coli, and Salmonella serovars in retail chicken, turkey, pork, and beef from the greater Washington, DC, area" 67 : 5431-5436, 2001
9 Sofos, J. N., "Potential interaction between antioxidant and microbial meat quality, In Antioxidant in muscle food" Wiley 427-453, 2000
10 Offer, G., "On the mechanism of waterholding in meat: The swelling and Shrinking of myofibrils" 8 : 245-281, 1983
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