축산물 및 가공 : 무 농약 단감분말로 제조한 미트로프의 5℃ 냉장 저장 중 품질 변화 = Animal Products and Processing : Changes of Quality Properties of Pork Loaves with Chemical-free Sweet Persimmon Powder during Chilled Storage at 5℃

참고문헌 (Reference)

1 김현수, "친환경 유기농 채소가 첨가된 저지방 햄버거 패티의 제조" 241-245, 2006

2 국립수의과학검역원, "축산물의 가공기준 및 성분규격"

3 "주민생협"

4 홍진숙, "떫은감 농축액을 첨가한 설기떡의 품질특성" 한국식품조리과학회 21 (21): 360-370, 2005

5 정지영, "단감가루 첨가함량을 달리한 식빵의 품질 특성" 한국식품영양과학회지 31 (31): 738-742, 2002

6 "농산물품질관리원"

7 Kim, B. C., "The science of muscle foods" Sun Jin Mun Hwa Sa 173-178, 1998

8 Cáceres, E., "The effect of fructooligosaccharides on the sensory characteristics of cooked sausages" 68 : 87-96, 2004

9 SAS, "SAS user’s Guide:Satistics"

10 Bae, S. M., "Preparation and char- acterization of jochung with sweet persimmons" 44 : 88-91, 2001

11 A.O.A.C., "Official Methods of Analysis 15th ed" Association of Official Analytical Chemists 1990

12 Buege, J. A., "Microsomal lipid peroxidation" 52 : 302-308, 1978

13 Rockland, L. B., "Influence of water activity on food production quality and stability" 34 : 42-48, 1980

14 Bae, K. G., "Current situation of agricultural organic products and organic processing food" 39 (39): 35-52, 2006