1 송계원, "식육과 육제품의 과학. 선진문화사" 341-, 1984
2 F, "Vegetable tannins. In the Biochemistry of Plants. Stumpf" Academic Press 527-539, 1981
3 Gorinstein, "The influence of persimmon peel and persimmon pulp on the lipid metabolism and antioxidant activity of rats fed cholesterol. The J. Nutri. Biochemi. 9" 223-227, 1998
4 Shackelford, "The efficacy of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beef. J. Ani. Sci. 2" 1502-1508, 1994
5 Osborne, "The analysis of nutrients in foods Academic Press pp. 168." 1980
6 SAS, "SAS user’s guide: Statistics" SAS Inst Inc Cary NC 1996
7 Thrall, "Relationships of serum" 36 : 194-201, 1971
8 Steel, "Principles and procedure of Statistics" 1980
9 Seo, J. H., Jeong, Y. J., and Kim, K. S, "Physiological characteristics of tannins isolated from astringent persimmon fruits" 212-217, 2000
10 Hornstein, "Fatty acid composition of meat tissue lipids. J. Food Sci. 26" 581-589, 1961
1 송계원, "식육과 육제품의 과학. 선진문화사" 341-, 1984
2 F, "Vegetable tannins. In the Biochemistry of Plants. Stumpf" Academic Press 527-539, 1981
3 Gorinstein, "The influence of persimmon peel and persimmon pulp on the lipid metabolism and antioxidant activity of rats fed cholesterol. The J. Nutri. Biochemi. 9" 223-227, 1998
4 Shackelford, "The efficacy of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beef. J. Ani. Sci. 2" 1502-1508, 1994
5 Osborne, "The analysis of nutrients in foods Academic Press pp. 168." 1980
6 SAS, "SAS user’s guide: Statistics" SAS Inst Inc Cary NC 1996
7 Thrall, "Relationships of serum" 36 : 194-201, 1971
8 Steel, "Principles and procedure of Statistics" 1980
9 Seo, J. H., Jeong, Y. J., and Kim, K. S, "Physiological characteristics of tannins isolated from astringent persimmon fruits" 212-217, 2000
10 Hornstein, "Fatty acid composition of meat tissue lipids. J. Food Sci. 26" 581-589, 1961
11 Kim, "Effect of dietary persimon peel powder on physico - chemical properties of pork. Korean J. Food Sci. Ani. Resour. 25" (1) : 39-44, 2005
12 Kim, "Effect of dietary dried persimmon by - product on broiler performance and fatty acid contents in chicken meat. Korean J. Poult. Sci. 32" 165-170, 2005
13 Lawrie, "Development in Meat Science" Elsevier Applied Science Publishers pp. 89. 1985
14 Carlin, "Cooking and sensory methods used in experimental studies on meat. Nat Livestock and Meat Board Chicago" 1978
15 Yang, "Change in physico- chemical properties of soft persimmon and purpose during frogen storage. Korea J. Food Sci. Tech. 32" (2) : 335-340, 2000
16 Nose, "Antioxidant activities of some vegetable food and active component of Avocado epicarp. Nippon Shokuhin Kogyo Gakkaishi 29" 507-512, 1982
17 Matsuo, "A model experiment for elucidating the mechanism of astringency removal in persimmon fruit using respiration inhibitors J. Jpn. Soc. Hort. Sci. 60" 437-442, 1991