참고문헌
- J Korea Soc Food Sci Nutr v.28 no.1 Studies on the Improvement of Property in Meat Sausage using Chotosan Park,S.M.;Youn,S.K.;Kim,H.J.;Ahn,D.H.
- Phytic acid interation in food system Cheryan,M.
- Lancet v.342 Dietary antioxdant flavonoids and risk of coronary heart disease Michael,G.L.H.;Edith,J.M.F.;Peter,C.H.H.
- Am Ass of Cereal Chem v.Ⅴ Buckwheat Description, breeding, production and utilization. In advances in cereal science and technology Marshall,H.G.;Pomernaz,Y.
- Cereal Chem v.67 Enzamic Determination of β-glucan in cereal based food products Carr,J.M.;Glatter,S.;Feraci,J.L.;Lewis,B.A.
- J Agr Food Chem v.13 no.1 Factors affecting oxidative stability of carotenoid pigments of durum miled products Dahle,L.
- Adv Food Res v.10 Biochemistry of meat hydration Ham,R.
- J Food Sci V v.59 Konjac flour gel as fat substiute in low-fat prerigor fresh pork sausage Osburn,W.N.;Keeton,J.T.
- J Food Sci v.42 Effect of lean meat source and levels of fat and protein on properties of wiener-type products Sofos,J.N.;Allen,C.E.
- J Food Sci v.51 Effect of gums on low-fat meat batter Foegeding,E.A.;Ramsey,Sr.
- J Food Sci v.57 no.4 Functionality of Wheat Germ Protein In Comminuted Meat Products as Compared with Corn Germ and Soy Protein Ravin Gnanasambandam;Zayas,J.F.
- J Food Sci v.46 Effect of Salt Concentration on Quality of Restructured Pork Chops Huffman,D.L.;L.Y.AM;Cordary,J.C.
- J Food Sci v.49 Factors Affecting Properties of Precooked-Frozen Pork Sausage Patties made with various NaCl/Phosphate Combinations Matolock,R.G.;Terrell,R.N.;Savell,J.W.;Rhee,K.S.;Dutson,T.R.
- J Food Sci v.55 no.6 Effect of NaCl and KCl on Rancidity of Dark Turkey Meat Heated by Microwave King,A.J.;Bosch,N.
- J Food Sci v.61 no.4 Salt, Cryoproectants and Preheating Temperature Effects on Surimi-like Material from Beef or Pork Park,S.;Brewer,M.S.;McKeith,F.K.;Bechel,P.J.;Novakofaski,J.
- J Food Sci v.49 Stability and gel Strength of Frankfurters Batters Made with Reduced NaCl Whiting,R.C.
- J Food Sci v.45 Effect of reduction and partial replacement of sodium on bologna characteristic and acceptability Seman,D.L.;Olson,D.G.;Mandigo,R.W.
- J Food Sci v.60 Sensory characteristics of frankfurter as affected by salt, fat, soy protein and carrageenan Matulis,R.J.;Mekeith,F.K.;Brewer,M.S.;Sutherland,W.
- Official methods of analysis (13rd.) A.O.A.C.
- J Am Oil Chem Soc v.37 A Distillation method for the quantitative determination of malonaldehyde rancid foods Tarladgis,B.G.;Watts,B.M.;Yousthan;Dugan,M.T.
- Food Technol v.40 Dietary fiber : Physical and chemical properties, methods of analysis and physiological effects Schneeman,B.O.