1 박성용, "돈육에서 추출한 염용성 단백질에 수용성 키토올리고당 및 키토산을 첨가한 혼합액과 가열 겔의 물성특성" 한국식품과학회 36 (36): 594-597, 2004
2 Joo ST, "The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle" 52 : 291-297, 1999
3 Bourne MC, "Texture profile analysis" 32 : 62-66, 1978
4 SAS, "SAS user’s guide: Basic statistical analysis"
5 Liu R, "Role of secondary structures in the gelation of porcine myosin at different pH values" 80 : 632-639, 2008
6 Kocher PN, "Microcentrifuge-based method for measuring water-holding of protein gels" 58 : 1040-1046, 1993
7 McCord A, "Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins" 63 : 580-583, 1998
8 Ciesla K, "Gamma irradiation influence on physical properties of milk proteins" 71 : 93-97, 2004
9 Choi YS, "Effects of gamma irradiation on physicochemical properties of heat-induced gel prepared with chicken salt-soluble proteins" 106 : 16-20, 2015
10 Wang SF, "Effect of pH on the dynamic rhelogical properties of chicken breast salt-soluble protein during heat-induced gelation" 69 : 2220-2227, 1990
1 박성용, "돈육에서 추출한 염용성 단백질에 수용성 키토올리고당 및 키토산을 첨가한 혼합액과 가열 겔의 물성특성" 한국식품과학회 36 (36): 594-597, 2004
2 Joo ST, "The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle" 52 : 291-297, 1999
3 Bourne MC, "Texture profile analysis" 32 : 62-66, 1978
4 SAS, "SAS user’s guide: Basic statistical analysis"
5 Liu R, "Role of secondary structures in the gelation of porcine myosin at different pH values" 80 : 632-639, 2008
6 Kocher PN, "Microcentrifuge-based method for measuring water-holding of protein gels" 58 : 1040-1046, 1993
7 McCord A, "Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins" 63 : 580-583, 1998
8 Ciesla K, "Gamma irradiation influence on physical properties of milk proteins" 71 : 93-97, 2004
9 Choi YS, "Effects of gamma irradiation on physicochemical properties of heat-induced gel prepared with chicken salt-soluble proteins" 106 : 16-20, 2015
10 Wang SF, "Effect of pH on the dynamic rhelogical properties of chicken breast salt-soluble protein during heat-induced gelation" 69 : 2220-2227, 1990
11 Codex Alimentarius Commission, "Codex general standard for irradiated foods"