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2 노윤이, "토마토 페이스트 첨가 홍합통조림의 제조 및 저장중의 품질 안전성" 한국수산해양교육학회 23 (23): 410-424, 2011
3 박성수, "죽염 자리젓의 품질 특성 및 정미성분" 한국식품영양과학회 41 (41): 666-673, 2012
4 김진수, "조미 반건조 굴 가공품의 개발" 한국식품영양과학회 35 (35): 1475-1483, 2006
5 박태호, "과메기통조림의 제조 및 특성 3. 토마토페이스트소스첨가 과메기통조림의 제조 및 특성" 한국수산해양교육학회 25 (25): 1348-1359, 2013
6 윤호동, "과메기 통조림의 제조 및 특성(I) - 조미과메기 통조림의 제조 및 특성을 중심으로 -" 한국수산해양교육학회 23 (23): 662-672, 2011
7 박태호, "과메기 통조림의 제조 및 특성 2. 보일드 과메기통조림의 제조 및 특성" 한국수산해양교육학회 24 (24): 833-844, 2012
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10 Kim, Dong-Soo, "The processing of seasoned and fermented oyster and its quality changes during the fermentation" 44 : 81-87, 2001
1 공청식, "훈건 굴을 이용한 분말조미소재의 가공 및 품질안전성" 한국수산과학회 39 (39): 85-93, 2006
2 노윤이, "토마토 페이스트 첨가 홍합통조림의 제조 및 저장중의 품질 안전성" 한국수산해양교육학회 23 (23): 410-424, 2011
3 박성수, "죽염 자리젓의 품질 특성 및 정미성분" 한국식품영양과학회 41 (41): 666-673, 2012
4 김진수, "조미 반건조 굴 가공품의 개발" 한국식품영양과학회 35 (35): 1475-1483, 2006
5 박태호, "과메기통조림의 제조 및 특성 3. 토마토페이스트소스첨가 과메기통조림의 제조 및 특성" 한국수산해양교육학회 25 (25): 1348-1359, 2013
6 윤호동, "과메기 통조림의 제조 및 특성(I) - 조미과메기 통조림의 제조 및 특성을 중심으로 -" 한국수산해양교육학회 23 (23): 662-672, 2011
7 박태호, "과메기 통조림의 제조 및 특성 2. 보일드 과메기통조림의 제조 및 특성" 한국수산해양교육학회 24 (24): 833-844, 2012
8 Ministry of Social Welfare of Japan, "guide to experiment of sanitary insfection. III. volatile basic nitrogen" Kenpakusha 30-32, 1960
9 Yoo, Jin-Young, "Use of nisin as an aid reduction of thermal process of bottled Sikhae" 4 : 141-145, 1994
10 Kim, Dong-Soo, "The processing of seasoned and fermented oyster and its quality changes during the fermentation" 44 : 81-87, 2001
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19 Han, Bong-Ho, "Quality changes of canned smoked oyster in cottonseed oil during storage" 28 (28): 569-576, 1995
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21 Kim. Seok-Moo, "Processing and quality characteristics of salt fermented oysters in olive oil" Gyeongsang National University 2003
22 Kong, Cheoing-Sik, "Processing and quality characteristics of a natural flavoring substance from the smoked-dried oyster and Its scrap" Gyeongsang National University 2004
23 Steel, R. G. D., "Principle and procedures of statistics" McGraw-Hill Kogakusha 187-221, 1980
24 Jo, Kil-Suk, "Preparation and keeping quality of intermediate moisture food from oyster and sea mussel" 20 (20): 363-370, 1988
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29 Park, Moon-Wook, "Microbiological study for optimization for thermal sterilization conditions of oil packed smoked-oyster" Graduate School of Industry, National Fisheries University of Pusan 1994
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37 Kang. Jin-Young, "Extraction, flavor improvement and utilization of taste-active extract from IQF oyster" Gyeongsang National University 2009
38 Kang, Su-Tae, "Effect of bamboo leaves to properties of fermented sea food" 115-116, 2006
39 Kim, Chang-Yang, "Decomposition of glycogen and protein in pickled oyster during fermentation with salt" 14 : 66-71, 1981
40 Kim, Jin-Soo, "Component characteristics of canned oyster processing waste water as aistod resource" 30 (30): 299-306, 2001
41 Kim, Chong-Youl, "Comparison of the anti-plaque and anti-inflammatory effect of the dentifrices contatining NaCl and bamboo salt" Yonsei University College of Dentistry Preventive 269-279, 1991
42 Ha, Jung-Ok, "Comparison of mineral contents and external structure of various salts" 29 : 413-418, 1998
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44 Lee, Keun-Woo, "Changes in quality of boiled neverita didyma as a function of autoclaving conditions" 13 (13): 231-237, 1984
45 Ha, Jin-Hwan, "Changes in food components top shell, omphalius pfeifferi capenteri by thermal processing at high temperature" 35 (35): 166-172, 2002
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