참고문헌
- Food Technol. v.48 Modem Alchemy: Use of Flavors in Food Giese, J.
- J. Agric. Food Chem. v.47 Release of volatile odor compounds from full-fat and reduced-fat frankfurters Chevance, F.F.V.;Fanner, L.J. https://doi.org/10.1021/jf9905166
- J. Agric. Food Chem. v.48 Effect of some filt replacers on the release of volatile aroma compounds from low-fat meat products Chevance, F.F.V.;Farmer, L.J.;Demond, E.M.;Noveli, E.;Troy, D.J.;Chizzolini, R. https://doi.org/10.1021/jf991211u
- Proceedings Recipr. Meat Conf. v.51 Non-meat ingredients for meat processing Lamkey, J.W.
- Food Technol. v.51 Flavor interactions: The greater whole Leland, J.Y.
- J. Agric. Food Chem. v.47 Identification of major volatile compounds in frankfurters Chevance, F.F.V.;Famler, L.J. https://doi.org/10.1021/jf990515d
- J. Food Sci. v.67 no.8 Effects of salting, drying, cooking, and smoking operations on volatile compound formation and color pattems in pork Poligne, I.;Colligana, A.;Trystram, G. https://doi.org/10.1111/j.1365-2621.2002.tb08848.x
- J. Sci. Food Agric. v.36 The effect of cooking conditions on the formation of volatile heterocyclic compound in pork Mottram, D.S. https://doi.org/10.1002/jsfa.2740360510
- J. Agric. Food Chem. v.50 Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds Van Ruth, S.M.;King, C.;Giannouli, P. https://doi.org/10.1021/jf011072s
- J. Agric. Food Chem. v.50 Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids Stephen, Elmore J.;Campo, M.M.;Enser, M.;Mottram, D.S. https://doi.org/10.1021/jf0108718
- J. Agric. Food Chem. v.51 Experimental and modeling studies showing the effect of lipid type and level on flavor release from milk-based liquid emulsions Roberts, D.D.;Pollien, P.;Watzke, B. https://doi.org/10.1021/jf025646k
- Division of Agricultural and Food Chemistry at the 208th National Meeting of American Chemical Society Implications of fat on flavor Hatchwell, L.C.
- Food Sci. Biotechnol. v.13 Evaluation of various combinations of pork lean and water added on the physico-chemical, textural and sensory characteristics of low-fat sausages Chin, K.B.;Lee, H.L.;Kook, S.H.;Yoo, S.S.;Chun, S.S.
- Official Methods of Analysis AOAC
- J. Agric. Food Chem. v.25 Comparison of sample preparation techniques for gas chromatographic analysis Jennings, W.G.;Filsoof, M. https://doi.org/10.1021/jf60211a027
- Intl. J. Food Sci. Technol. v.40 The comparison of physico-chemical and textural properties, as well as volatile compounds, from low-tilt and regular-fat sausages Yoo, S.S.;Kook, S.S.;Chin, K.B.;Shim, J.H. https://doi.org/10.1111/j.1365-2621.2004.00911.x
- J. Chromatogr. v.91 Calculation and application of retention indices in programmed temperature gas chromatography Majlat, P.;Erdos, Z.;Tatacs, J.
- Korean J. Food Sci. Technol. v.34 Development of low-fat comminuted sausage manufactured with various fat replacers similar textural characteristics to those of regular-fat counterpart Choi, S.H.;Chin, K.B.
- Food Sci. Biotechnol. v.7 The study on the formation of sulfur-containing compounds responsible for meat flavor generated by the Maillard reaction Yoo, S.S.;Min, S.S.;Kim, J.H.
- Food Sci. Biotechnol. v.12 Characteristics flavor compounds of commercial soybean paste Park, H.;Gil, B.;Kim, J.
- ACS Symp. Ser. v.490 Formation of smoke flavor compounds by the thermal lignin degradation;Flavor Precursor Wittkowski, R.;Ruth, J.;Orinda, H.;Guntert, M.(ed.)
- Meat Sci. v.66 Study of the effects of smoke flavourings on the oxidative stability of the lipids on pork adipose tissue by means of Fourier transform infrared spectroscopy Guillen, M.D.;Cabo, N. https://doi.org/10.1016/S0309-1740(03)00185-2