참고문헌

1. Fisheries Sci v.60 Postmortem changes of ATP and its related compounds and freshness indices in spear squid Doryteuthis bleekeri muscles Yokoyama Y
2. 수산가공이용학 박영호;장동석;김선봉
3. Bull Jap Soc Sci Fisheries v.51 Method of quantative analysis of ATP related compounds on the rough sea-metbod of high-performance liquid chromatography using reversed-phase column Tsuchimoto M;Misima T;Utsugi T;Kitajima S;Yada S;Yasuda M
4. Nippon Suisan Gakkaish v.55 Changes in content of ATP-related compounds, homarine, trigonelline in marine invertebrates during ice storage Suwetja IK;Hori K;Miyazawa K;Ito K
5. Biosensors v.2 Simultaneous determination of hypoxanthine and inosine with an enzyme sensor Watanabe E;Endo H;Hayashi T;Toyama K
6. Electroanalysis v.9 Amperometric sensor for fish freshness based on immobilized multi-enzyme modified electrode Hu S;Liu CC
7. 어업기술 v.29 생선의 신선도 측정을 위한 반도체 센서 박성현;권태하
8. 水産物の 蘚度保持 太田靜行
9. 魚介類の 鮮度と 加工,貯葬 渡邊悅生
10. Biosensors and Bioelectronics v.9 Development of a trimethylamine gas biosensor system Li NH
11. 食衛誌 v.30 高速液體 クロマトグラフィによる赤身魚の中ホリアミン類の 同時定量及び 鮮度の判定 山中英明
12. J Food Hyg Soc Japan v.30 Cadaverine as a potential index for decomposition of Salomonid fishes Yamanaka H
13. J Agric Food Chem v.32 Determination of fish freshness with an enzyme sensor system Karube I
14. 日水誌 v.58 魚介鮮度計測用pHセンサシステムの 試作 李寧俊
15. J Food Sci v.56 Characterization of common squid using several freshness indicator Ohashi E
16. 高速液體 クロマトグラフ, 魚介類の 鮮度判定と品質保持 山中英明;渡生(編)
17. J Food Sci v.56 Post-mortem changes in ATP, creatine phosphate, and lactate in sardine muscle Watabe S
18. J Food Sci v.52 Effect of storage temprature on rigor-mortis and ATP degradation in plaice paralichthys olivaceus muscle Iwamoto M
19. J Food Sci v.53 ATP and creatine phosphate breakdown in spiked plaice muscle during storage, and activities of some enzymes involved Iwamoto M
20. Nippon Suisan Gakkaishi v.55 Rigor-moris progress of sardine and mackerel in association with ATP digradation and lactate accumulation Watabe S
21. J Biochem v.95 Connectin content and its post-mortem changes in fish muscle Seki N;Watanabe T
22. Nippon Suisan Gakkaishi v.57 Validity of a punctuative test for evaluating the change in muscle firmness of fish during ice storage Ando M
23. J Sci Food Agric v.55 Post-mortem tenderization of rainbow trout(Oncohrhynchus mykiss) muscle caused by gradual disintegration of the extracellular matrix structure Ando M
24. J Agric Food Chem v.45 Involvement of Type V collagen in softening of fish muscle during short-term Sato K
25. J Agric Food Chem v.39 Type V collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storge of muscle Sato K
26. 日水誌 v.60 産卵期サケの 肉質乾化機構に 關する硏究 山下倫明
27. Nippon Suisan Gakkaishi v.59 Elevated activity of cathepsin L-like protease in the jellied meat of Japanese Flounder Toyohara H
28. Xanthine oxidase B180 medical laboratories free radical and radiation biology program Ling L
29. Biosci Biotechnol Biochem v.62 Purification and partial characterization of purine nucleoside phosphorylase from Serratia marcescens Choi HS
30. Kor J Appl Microbiol Biotechnol v.28 Serratia marcescens purine nucleoside phosphorylase의 정제와 특성 방선권;신종란;최병범
31. 한국생물공학회지 v.10 바이오센서용 CTA와 PCL 혼합막에의 효소고정화 기법의 개발 홍성현;김태진;정용섬;김승욱;윤정원
32. 식품산업과 영양 v.6 미생물지원을 이용한 Biosensor 양지영;정영희
33. Biosensor 정윤수
34. 日水誌 v.56 GTPおよびGOT活性計測用酵素センサの開發 渡生