참고문헌
- Ministry of Food and Drug Safety, Korean Food Standards Codex, 2015.
- G. T. F. Wong and J. A. Davidson, Water Res., 11(11), 971-978 (1977). https://doi.org/10.1016/0043-1354(77)90154-3
- K. S. Werdehoff and P. C. Singer, J. Am. Water Works Assoc., 79(9), 107-113 (1987).
- R. C. Hoehn, A. A. Rosenblatt, and D. J. Gates, AWWA Water Quality Technology Conference, Boston, MA (1996).
- US EPA, http://water.epa.gov/drink/contaminants/basicinformation/disinfectionbyproducts.cfm, Accessed 7 Nov. 2016.
- US EPA, https://www.epa.gov/sites/production/files/2015-06/documents/epa-300.1.pdf, Accessed 7 Nov. 2016.
- US EPA, http://www.caslab.com/EPA-Method-317_0rev2_0/, Accessed 7 Nov. 2016.
- US EPA, https://nepis.epa.gov/Exe/ZyPURL.cgi?Dockey=P1005E7V.TXT, Accessed 7 Nov. 2016.
- B. Zhu, Z. Zhong, and J. Yao, J. Chromatogr. A, 1118(1), 106-110 (2006). https://doi.org/10.1016/j.chroma.2006.01.139
- S. N. Ronkart, http://www.dionex.com/en-us/webdocs/111539-CAN114-HighThroughputICAnionsBromate- 21Dec2011-LPN3023[1].pdf, Thermo Scientific Customer Application Note 114, Accessed 7 2016.
- D. Thomas and J. Rohrer, https://tools.thermofisher.com/content/sfs/brochures/AN149-IC-On-Line-Sub-Microgramper-Liter-Bromate-Analysis-AN70411_E.pdf,Thermo Scientific Application Note 149, Accessed 7 Nov. 2016.
- J. Kim, M. R. Marshall, W. X. Du, W. S. Otwell, and C. L. Wei, J. Agric. Food Chem., 47(9), 3586-3591 (1999). https://doi.org/10.1021/jf981397h
- Ministry of Food and Drug Safety, 'Analytical Methods of Food Additives in Foods - Chapter 7. Bleach, 5. Chlorine Dioxide', 2014.
- J. Suzuki, C. Okumoto, Y. Katsuki, T. Tomomatsu, Y. Tamura, Y. Ito, H. Ishiwata, T. Yamada, and N. Motohiro, J. Food. Hyg. Soc. Jpn., 38(1), 22-26 (1997). https://doi.org/10.3358/shokueishi.38.22
- V. Trinetta, N. Vaidya, R. Linton, and M. Morgan, J. Food Sci., 76(1), T11-T15 (2011). https://doi.org/10.1111/j.1750-3841.2010.01911.x
- National Institute of Environmental Research, m.me.go.kr/m/file/readDownloadFile.do?fileId=10911&fileSeq=1, Accessed 7 Nov., 2016.
- Thermo Scientific, http://www.dionex.com/en-us/webdocs/115350-PS-71209-IonPac-AS27-PS71209-EN.pdf, Accessed 7 Nov. 2016.
- S. B. Butt, M. Riaz, and M. Z. Iqbal, Talanta, 55(4), 789-797 (2001). https://doi.org/10.1016/S0039-9140(01)00502-1
- T. Akiyama, M. Yamanaka, Y. Date, H. Kubota, H. M. Nagaoka, Y. Kawasaki, T. Yamazaki, C. Yomota, and T. Maitani, J. Food Hyg. Soc. Jpn., 43(6), 348-351 (2002). https://doi.org/10.3358/shokueishi.43.348
- A. J. Krynitsky, R. A. Niemann, and D. A. Nortrup, Anal. Chem., 76(18), 5518-5522 (2004). https://doi.org/10.1021/ac049281+
- Z. Wang, D. Forsyth, B. P.-Y. Lau, L. Pelletier, R. Bronson and D. Gaertner, J. Agric. Food Chem., 57(19), 9250- 9255 (2009). https://doi.org/10.1021/jf901910x
- M. D. L Guardia and S. Garrigues, 'Handbook of Mineral Elements in Food', 1st Ed., Wiley, Hoboken, New Jersey, 2015.
- L. S. Tsai, C. C. Huxsoll, and G. Robertson, J. Food Sci., 66(3), 472-477 (2001). https://doi.org/10.1111/j.1365-2621.2001.tb16133.x
- K. Seo, B. Cho, G. Gang, J. Kim, Y. Yang, S. Hong, Y. Moon, and E. Kim, J. Food Hyg. Safety, 25(4), 310-319 (2010).
- M. H. Yoon, H. G. Hong, I. S. Lee, M. J. Park, S. J. Yun, J. H. Park, and Y. K. Kwon, A survey of the safety in seasoned dried fishes, J. Food Hyg. Safety, 24(2), 143-147 (2009).