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8 Lee, J.S., "Processing of a good quality salted and semi- dried mackerel by high osmotic pressure resin dehydration under cold condition" 25 : 468-474, 1993
9 Lee, K.H., "Processing condition of sea-soning material of the mixture of laminaria and enzyme treated mackerel meat" 29 : 77-81, 1997
10 Park, Y.H., "Processing and Using of Fishery Science" Hyungseol Press 1-73, 1997
1 신승렬, "한방재료 추출물 처리와 저장방법에 따른 간고등어의 품질 변화" 한국식품저장유통학회 13 (13): 18-23, 2006
2 Kim, M.H., "The antioxidative effects of the water soluble extracts of plants used as tea materials" 33 : 12-18, 2001
3 Park, R.S, "Survey on sodium content of low salt diet at 27 hospitals" 1 : 38-43, 1977
4 Pharmaceutical Society of Japan, "Standard Methods of Analysis for Hygienic Chemists with Commentary" Kyumwon Publishing Co 62-63, 1980
5 Song, H.N, "Quality changes of salted and semi- dried mackerel fillets by UV treatment during refrigerated storage" 21 : 662-668, 2005
6 Lee, K.H., "Processing of low salt mackerel fillet and quality changes during storage" 30 : 1070-1076, 1998
7 Shin, S.U., "Processing of functional mackerel fillet and quality changes during storage" 11 : 22-27, 2004
8 Lee, J.S., "Processing of a good quality salted and semi- dried mackerel by high osmotic pressure resin dehydration under cold condition" 25 : 468-474, 1993
9 Lee, K.H., "Processing condition of sea-soning material of the mixture of laminaria and enzyme treated mackerel meat" 29 : 77-81, 1997
10 Park, Y.H., "Processing and Using of Fishery Science" Hyungseol Press 1-73, 1997
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