참고문헌
- 유태종. 1999. 솔잎 민간요법. 국일미디어. 서울. p 201
- 봉하원. 2001. 봉주방장의 실무 한국요리해법. 도서출판 효일. 서울. p 244
- 심영현, 유창희, 차경희. 2002. 솔잎을 첨가한 증편의 관능적 이 화학적 품질 특성. 서울여대 자연과학대학 논문집 12
- 한복진, 한복려, 황혜성. 1999. 우리 음식 백가지. 교문사. 서울. 육6, 육11
- Cho SH, Park BY, Yoo YM, Chae HS, Wyi JJ, Ahn CN, Kim JH, Lee JM, Kim YK, Yun SG. 2002. Physico-chemical and sensory characteristics of pork bulgogi containing ginseng sapin. Korean J. Food Sci. Ani. Resour., 22(1):30-36
- Choi DM, Lee DS, CHung SK. 2007. Effects of fermentation pine needle extract on the quality of plain bread. Korean J. Food Preserv., 14(2):154-159
- Choi WS, Lee KT. 2002. Quality changes and shelf-life of seasoned pork with soy sauce or kochujang during chilled storage. Korean J. Food Sci. Ani. Resour., 22(3):240-246
- Chung HJ, Hwang GH, Yoo MJ, Rhee SJ. 1996. Chemical composition of pine sprouts and pine needles for the production of pine sprout tea. Korean J. Dietary Cluture, 11(5):635-641
- Chung HK, Chon CS, Lee JH, Chang MJ, Kang MH. 2003. Oxidative stability of the pine needle extracted oils and sensory evaluation of savored laver made by extracted oils. Korean J. Food Culture, 18(2):89-95
- Cornforth DP. 1994. Color: Its basis and importance. In quality attributes and their measurement in meat, poultry and fish product. Pearson A.M & Dutson TR (eds). Blackie Academic and Professional. London. p 39
- Egan AF, Ford AL, Shay BJ. 1980. A comparison of Brochothrix thermosphacta and Lactobacillus as a spoilage organism of vacuum packaged sliced luncheon meats. J. Food Sci., 45:1745-1748 https://doi.org/10.1111/j.1365-2621.1980.tb07602.x
- Greene BE, Cumuze TH. 1981. Relationship between TBA number and inexperienced panelists assessments of oxidized flavor in cooked beef. J. Food Sci., 47:52-54
- Hah KH, Ahn CN, Joo ST, Park GB, Sung NJ, Park KH, Kim IS, Jin SK, Chung KY. 2005. Physical characteris of seasoning pork during aging at cold temperature. Koaean J. Food Sci. Ani. Resour., 25(4):397-402
- Han GJ, Shin DS, Kim JS, Cho YS, Jeong KS. 2005. Development of meat seasoning sauce using propolis. Korean J. Food Cookery Sci., 21(6):888-894
- Hong TK, Yim MH, Lee JH. 2001. Functionality of pine needle and its application to food. Food Sci. Industry, 34(4):48-52
- Jeang RJ, Kim HH, Park GS. 2005. Quality characteristics of noodles prepared with pine needle powder and extract during storage. Korean J. Food Cookery Sci., 21(5):685-692
- Jin HU. 2005. A study on quality characteristics in manufacturing the seasoning pork adding green tea, pine needles and chlorella. Masters degree thesis. The Graduate school of Kyonggi university, department of food service cuisine management
- Jin SY, Han YS, Joo NM. 2006. Optimization of iced cookies with the addition of pine leaf powder. Korean J. Food Cookery Sci., 22(2):164-172
- Kang HJ, JO CH, Lee NY, Kim JO, Byum MW. 2004. Effect of Gamma Irradidation on microbial growth, electron donating ability and lipid oxidation of marinated beef rib (galbi) with different packaging methods. Korean J. Soc. Food Sci. Nutr., 33(5):888-893 https://doi.org/10.3746/jkfn.2004.33.5.888
- Kim CR. 1998. Microbiological evaluations on chicken carcasses during a commercial chicken processing and storage. Korean J. Food Hyg. Safety, 13(3):238-242
- Kim CR, Kim KH. 2007. Quality evaluations of seasoning chicken containing pine needle during cold storage. Korean J. Food Sci. Ani. Resour., 27(1):47-52 https://doi.org/10.5851/kosfa.2007.27.1.47
- Kim CR, Kim KH, Moon SJ, Kim YJ, Lee YK. 1998. Microbiological and physical quality of refrigerated chicken legs treated with acetic acid. Food Sci. Biotechnol., 7(1):13-17
- Kim CR, Lee JI, Kim KH, Moon SJ, Lee YK. 1997. Microbiological evaluations of refrigerated chicken wings treated with acetic acid. Korean J. Food Hyg. Safety, 12(4):277-280
- Kim JG. 1995. Nutritional properties of chol-pyon preparation by adding mugwort and pine leaves. Korea J. Soc. Food Sci., 11(5):446-454
- Kim JS, Choi SH, Lee GH, Oh MJ. 1999. Quality changes of strilized soybeen paste during its storage. Korean J. Soc. Food Sci. Nutr., 28(5):1069-1075
- Kim KH, Kim CR. 2000. Physicochemical quality and gram negative bacteria in refrigerated chicken legs treated with trisodium phosphate and acetic acid. Food Sci. Biotechnol., 9(4):218-221
- Kim YS, Shin DH. 2005. Volatle components and antibacterial effects of pine needle extracts. Food Microbiology, 22(1):37 https://doi.org/10.1016/j.fm.2004.05.002
- Kuk JH, Ma SJ, Park KH. 1997. Isolation and characterization of benzoic acid with antimicrobial activity from needle of Pinus densiflora. Korean J. Food Sci. Technol., 29(2):204-210
- Kwhak SH, Moon SW, Jang MS. 2002. Effect of pine needle powder on the sensory and mechanical characteristics of steam cake. Korean J. Food Cookery. Sci., 18(4):399-406
- Lee HG, Han JY. 2002. Sensory and textural characteristics of solsulgi using of varied levels of pine leave powders and different types of sweetners. Korean J. Soc. Food. Cookery. Sci., 18(2):164-172
- Luchsinger SE, Kropf DH, Zepf CM, Hunt MC, Marsden JL. Rubiocanas EJ, Kastner C, Kuecker WG, Mata T. 1996. Color and oxidative rancidity of gama and electron beam irradiated boneless pork chops. J. Food Sci., 61: 1000-1005 https://doi.org/10.1111/j.1365-2621.1996.tb10920.x
- Oh SH, Kim YW, Kim MA. 2004. The antioxidant activities of acetone extracts of chestnut inner shell, pine needle and hop. Korean J. Food Culture, 19(4):399-406
- Park JG, Her JH, Li SY, Choi JS, Park SM, Ahn DH. 2005. Study on the improvement of storage property and quality in the traditional seasoning beef containing medicinal herb extracts. J. Korean Soc. Food. Sci. Nutr., 34(1): 113-119 https://doi.org/10.3746/jkfn.2005.34.1.113
- SAS. 2005. SAS User's Guide. SAS Institute. Ver. 9.1. Cary, NC. USA
- Shin TS, Moon JD, Kim YK, Kim YJ, Park TS, Lee JL, Park GB. 1998. Effects of natual antioxidants on lipid oxidation of ground pork. Korean J. Food Sci. Ani. Resour., 18:200-207
- Sung KC. 2004. Characteristics and analysis of natural pine needles extract. Korean J. Oil Chemists. Soc., 21(4):320-326
- Witte VC, Krause GF, Bailey ME. 1970. New extraction method for determining 2-thiobar bituric acid values of pork and beef during storage. J. Food Sci., 36:582-585
- Won JS, Ahn MS. 2001. A study on development and evaluation of the pine needle flavor oil. Korean J. Soc. Food Cookery Sci., 17(2):129-138
- Woo MJ, Lee KT, Kim CJ. 1995. Quality Characteristics of emulsion-type sausage manufactured with cottonseed oil. Korean J. Food Sci. Ani. Resour., 15(2):187-191
- Yook HS, Lee JW, Lee KH, Kim DJ, Shin HK, Byun MW. 1999. Effect of gamma irradiation on the improvement of beef tenderness. Korean J. Food Sci. Technol., 31(4):1005-1010
- Youn SK, Choi JS, Her JH, Jeong SA, Kim YJ, Park SM, Ahn DH. 2005. Effect of 30 kDA chitosan on shelf-life and quality of vacuum-packaged spicy pork. J. Chitin Chitosan, 10(1):26-31
- Zafra M. 1976. Seasonal variations in the composition of pins halepensis and pinus sylvestris twigs and needle essential oils. J. Agric. Sci., 1(1)