참고문헌
- Jeon, E.R. and Park, I.D. (2006) Effect of angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J. Food Cookery Sci., 22, 62-68
- Kim, S.M., Cho, Y.S., Sung, S.K., Lee, L.G., Lee, S.H. and Kim, D.G. (2002) Developments of functional sausage using plant exttacts from pine needle and green tea. Korean J. Food Sci. Ani. Resour., 22, 20-29
- Jin, S.Y., Joo, N.M. and Han, Y.S. (2006) Optimization of iced cookies with the addition of pine leaf powder. Korean J. Food Cookery Sci., 22, 164-172
- 上原美鈴. (1995) 신비의 솔잎치료법. 국일미디어, 서울, p21
- Kim, E.L. and Kang, S.C. (2007) Quality evaluation by the addition of pine needle aud artemisia princeps exttacts in vinegared kochujang. J.Korean Soc. Appl. Biol. Chem., 50, 167-177
- Yun, T.H. (1996) Food and health. Daeyung publishing. Korea, p35-45
- Ji, S.O. (1992) Functional food. Oyungyil Publishing. Korean., pl00-101
- Kwhak, S.H., Moon, S.W. and Jang, M.S. (2002) Effect of fine needle powder on the sensory and mechanical characteristics of steam cake. Korean J. Soc. Food Cookery Sci. 18, 399-406
- Moon, J.J. (1993) Studies on Antitumor Effect of fine needle, Pinus densiflora Sieb et Zucco Master thesis. Kon-Kuk University of Korea
- Chol, M.Y., Chol, E.J., Lee, E., Rhim, T.J., Cha, B.C. and Pack, H.J. (1997) Antimicrobial activities of pine needle (pinus densiflora Seib et Zucc.) extract. Korean J. Appl. Microbiol. Biotechnol., 25, 293-297
- Park, H.J. (1984) Hanbangdaejun. Dongyang Commnication Press. Taegu, p134
- Park, C.S., Kwon, C.J., Choi, M.A., Park, G.S. and Choi, K.H. (2002) Antioxidative and nitrite scavenging activities of mugwort and pine needle exttacts. Korean J. Food Preserv., 9, 102-108
- Her, J. (1999) Orient Medicine Handbook, Pubin Press, Seoul, p30-32
- Lee, J.S. and 011, M.S. (2006) Quality characteristics of cookies with black rice flour. Korean J. Food Cookery Sci., 22, 193-203
- Brewer, M.S., Sprouls, G.K., Veith, W.J. and Gouws, P.A. (1998) Antimicrobial resistance of bacteria isolated from slaughtered aud retail chickens in South Africa. Lett. Appl. Microbiol., 26, 253-258 https://doi.org/10.1046/j.1472-765X.1998.00312.x
- 식품의약품안전청. (2005) 식품공전. p213-250
- Lee, H.O. and Kim, HJ. (2000) Sensory and mechanical characteristic of sang-ja-byung by different ingredient. Korean J. Soc. Food. Sci., 16, 342-351
- Sim, Y.J., Paik, J.E. and Chun, H.I (1991) A study on the texture characteristics of ssooksulgis affected by mugworts. Korean J. Soc. Food Sci., 7, 35-43
- Na, M.J., Lee, S.M., Jung, H.S., Park, S.H., Song, Y.H., Shin, J.H. and Jung, H.A. (2008) Optimization of cookie preparation by addition of yaru powder. Korean J. Food Preserv., 15, 49-57
- Lee, H.G. and Han, J.Y. (2002) Sensory and textural characteristics of solsulgi using varied levels of pine leave powders and different types of sweetuers. Korean J. Soc. Food cookery Sci., 18, 164-172
- Shin, G.M. and Roh, S.H. (1999) A study on the texture of cookie depending the qnality of green tea. Culinary Research., 5, 133-146
- Kim, J.S. and Son, J. Y. (2004) Effects of condensed phophates on the quality and self-life of wet noodle. Korean J. Soc. Food cookey Sci., 20, 133-137
- Lee, J.Y., Ju, J.C., Park, H.J., Heu, E.S., Choi, S.Y. aud Shin, J.H. (2006) Quality characteristics of cookies with bamboo leaves powder. Korean J. Food & Nntr., 19, 1-7
- Lee, J.E. and 0h, M.S. (2008) Qnality characteristics of seasoned sauce aud seasoned pork rib with added pine needle powder during storage. Korean J. Food Culture, 23, 629-638