1 전미란, "해조류 첨가가 돈육 패티의 품질 특성에 미치는 영향" 한국축산식품학회 32 (32): 77-83, 2012
2 곽연화, "해조류 NDF에 결합된 주요 무기질(Ca, P, Mg)의 함량 분석 및 추정 이용률" 한국식품영양과학회 39 (39): 1073-1077, 2010
3 박정은, "함초 분말 첨가 열무 물김치의 품질특성" 한국식품영양과학회 40 (40): 1006-1016, 2011
4 손정우, "한국 해조류 음식의 문헌적 고찰 - 1450~1950년대를 중심으로 -" 한국식품영양학회 22 (22): 75-85, 2009
5 최윤상, "미강에서 추출한 식이섬유 첨가가 유화형 소시지의 품질 특성에 미치는 영향" 한국축산식품학회 28 (28): 14-20, 2008
6 한승관, "돈육 지방에 미치는 함초(Salicornia herbacea L.)의 항산화 효과" 한국축산식품학회 23 (23): 46-49, 2003
7 최윤상, "Wheat Fiber 첨가가 Meat Batter의 품질에 미치는 영향" 한국축산식품학회 27 (27): 22-28, 2007
8 Bloukas, I., "The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters" 32 : 31-43, 1992
9 Bourne, M. C., "Texture profile analysis" 32 : 62-66, 1978
10 Shand, P. J., "Textural, water holding, and sensory properties of low-fat pork bologna with normail and waxy starch hull-less barley" 65 : 101-107, 2000
1 전미란, "해조류 첨가가 돈육 패티의 품질 특성에 미치는 영향" 한국축산식품학회 32 (32): 77-83, 2012
2 곽연화, "해조류 NDF에 결합된 주요 무기질(Ca, P, Mg)의 함량 분석 및 추정 이용률" 한국식품영양과학회 39 (39): 1073-1077, 2010
3 박정은, "함초 분말 첨가 열무 물김치의 품질특성" 한국식품영양과학회 40 (40): 1006-1016, 2011
4 손정우, "한국 해조류 음식의 문헌적 고찰 - 1450~1950년대를 중심으로 -" 한국식품영양학회 22 (22): 75-85, 2009
5 최윤상, "미강에서 추출한 식이섬유 첨가가 유화형 소시지의 품질 특성에 미치는 영향" 한국축산식품학회 28 (28): 14-20, 2008
6 한승관, "돈육 지방에 미치는 함초(Salicornia herbacea L.)의 항산화 효과" 한국축산식품학회 23 (23): 46-49, 2003
7 최윤상, "Wheat Fiber 첨가가 Meat Batter의 품질에 미치는 영향" 한국축산식품학회 27 (27): 22-28, 2007
8 Bloukas, I., "The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters" 32 : 31-43, 1992
9 Bourne, M. C., "Texture profile analysis" 32 : 62-66, 1978
10 Shand, P. J., "Textural, water holding, and sensory properties of low-fat pork bologna with normail and waxy starch hull-less barley" 65 : 101-107, 2000
11 Wondimu, T., "Temperature-dependent extraction of trace elements in edible brown alga hijiki, Hizikia fusiforme" 104 : 542-550, 2007
12 Jimenez-Colmenero, F., "Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed" 84 : 356-363, 2010
13 Jaswir, I., "Study on anti-bacterial potentials of some Malaysian brown seaweeds" 42 : 275-279, 2014
14 SAS, "SAS/STAT Software for PC. Release 9.2" SAS Institute Inc. 2008
15 Cofrades, S., "Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed" 87 : 373-380, 2011
16 Hwang, J. K., "Quality changes of meat patties by the addition of sea mustard paste" 27 : 477-481, 1998
17 Choi, Y. S., "Physicochemical properties and sensory characteristics of reducedfat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees" 96 : 892-900, 2014
18 Choi, Y. S., "Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems" 84 : 212-218, 2010
19 AOAC, "Official methods of analysis. 18th ed" Association of Official Analytical Chemists 931-, 2007
20 Cofrades, S., "Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems" 79 : 767-776, 2008
21 유정순, "Evaluation of 8-week body weight control program including sea tangle (Laminaria japonica) supplementation in Korean female college students" 한국영양학회 3 (3): 307-314, 2009
22 Sofos, J. N., "Effects of reduced salt (NaCl) levels on the stability of frankfurters" 48 : 1684-1691, 1983
23 김현욱, "Effects of Sea Tangle (Lamina japonica) Powder on Quality Characteristics of Breakfast Sausages" 한국축산식품학회 30 (30): 55-61, 2010
24 Choi, Y. S., "Effects of Laminaria japonica on the physic-chemical and sensory characteristics of reduced-fat pork patties" 91 : 1-7, 2012
25 Jung, B. M., "Effects of Hizikia fusiforme extracts on lipid metabolism and liver antioxidative enzyme activities in tritoninduced hyperlipidemic rats" 30 : 1184-1189, 2001
26 Lee, M. A., "Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage" 80 : 708-714, 2008
27 Kim, H. W., "Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters" 97 : 513-517, 2014
28 Hur, J., "Dong-ui-bo-gam" Bupin Publishing Co 5-10, 1999
29 Lopez-Lopez, I., "Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content" 83 : 255-262, 2009
30 Choi, Y. S., "Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber" 82 : 266-271, 2009
31 방면호, "Anti-osteoporotic Activities of Fucosterol from Sea Mustard (Undaria pinnatifida)" 한국식품과학회 20 (20): 343-347, 2011