1 |
Elisabeth Larmond : Method for Sensory Evaluation of Food, Canada Dept, of Agriculture, 1970
|
2 |
이철호, 채수규, 이진근, 박봉상 : 식품공업품질관리이론, 유림출판사, p.18, 1982
|
3 |
Han, JY and Lee, HG : Sensory and mechanical characteristics of Solsulgi in adding pine leaves juice by different ratio of ingredient, Hanyang University Journal of Life Science vol. 20, pp.77-94 2002
|
4 |
임경채 : 조림학본론, 향문사, p.271, 1992
|
5 |
이정숙 : 송엽과 송화의 성장에 따른 영양성분의 변화에 관한 연구, 한양대석사논문, 1980
|
6 |
민중서각 편집부 : 동의보감사전, 민중서각, 1994
|
7 |
Lee, YK and Lee, HG : Change of Texture of Back-pyun as affected by glutinous-rice. Korean J. Soc. Food Sci., 2(2):43-50, 1986
|
8 |
문정조 : 솔잎의 항암효과에 관한 연구, 건국대석사논문, 1993
|
9 |
임웅규․유청자․이재영 : 솔잎건강법, 오성출판사, 2000
|
10 |
Kim, JY, Cha, GH and Lee, HG : Sensory and Physical Characteristis of Bam-dduk Prepared with Different Ratio of the Ingredients. Korean J. Soc. Food Sci., 13(4):427- 433, 1997
|
11 |
Baek, GS and Lee HG : Sensory and Mechanical characteristics of Seosokbyung by Different ratio of Ingredient. Korean J. Soc. Food Sci. 17(3):255-268, 2001
|
12 |
A.O.A.C : Official Methods of analysis, 15th ed. Association of Official Analytical chemists, Washington D.C, 1990
|
13 |
김광옥, 김상숙, 성내경, 이영춘 : 관능검사 방법 및 응용, 신광출판사, p.160 1997
|
14 |
농촌영양개선연수원 : 식품성분표, 농촌진흥청, p.194, 1991
|
15 |
Yoo, AR and Lee, HG : A Study of the Physical Characteristics of Backsulgi by the Amount of Water and Some Kinds of Sweeteners. J. Korean Soc. Food Nutr., 13(4):381-388, 1984
|
16 |
채서일, 김범종 : SPSS/PC+를 이용한 통계분석, 법문사, 1991
|
17 |
Cha, GH and Lee, HG : Texture Characteristics of Seoktanbyung as Affected by Ingredients. Korean J. Soc. Food Sci., 8(2):65-71, 1992
|
18 |
Sim, YJ, Paik, JE and Chun, HJ : A study on the Texture Characteristics of Ssooksulgis Affected by Mugwarts. Korean J. Soc. Food Sci., 7(1):35-43, 1991
|
19 |
Kim, YY and Cho, HJ : A Study on the Quality properties of Dotoridduck added with Acorn Jelly Powder. Korean J. Soc. Food Sci., 16(3):260-266, 2000
|
20 |
Duncan, DB : Multiple range and multiple Ftest, Biometrics, 11:1, 1955
DOI
ScienceOn
|
21 |
Bourne, MC : Texture profile analysis. J. Food Technol, 32:62, 1978
|
22 |
주현규, 조규성, 조광행, 제수규, 박충균, 마상조 : 식품분석법, 유림문화사, pp245-246, 1990
|
23 |
Lee, HG and Kim, HJ : Sensory and Mechanical Characteristics of Sangjabyung by Different Ingredient. Korean J. Soc. Food Sci., 16(4):342-351, 2000
|
24 |
김해식 : Spss 컴퓨터 분석기법, 박영사, 1987
|
25 |
Gu, SY and Lee, HG : The Sensory and Textural Characteristics of Chiksulgi. Korean J. Soc. Food Cookery Sci., 17(5):523-532, 2001
|
26 |
Deman TM : Rheology on Texture in Food Quality. The AVI. publishing company INC. New York. 588. 1976
|
27 |
Lee, HG : A Study of the Texture of Shinggumchoyun by the Amount of water and some kinds of sweeteners. Korean J. Soc. Food Sci., 7(4):41-49, 1991
|
28 |
Lee, HG : A Bibliographical Study of D'ock (Korean Rice Cake) in Yi dynasty. The Research of Reports. Miwon Research Institute of Korean Food & Dietary Culture Vol.1:45-113, 1988
|
29 |
Kim, JG : Nutritional Properties of Chol-Pyon Preparation by Adding Mugwort and Pine leaves. Korean J. Soc. Food Sci., 11(5):446-455, 1995
|
30 |
Maynard. A. Amerine : Principle of sensory Evaluation of Food, Academic Press New York & London, 1965
|
31 |
Hwang, MG and Lee, HG : Texture Characteristics of Seokibyung as Affected by Ingredients. Korean J. Soc. Food Sci., 9(3):198-203, 1993
|
32 |
Lee, HG and Han JY : Sensory and mechanical characteristics of Solsulgi in adding pine leaves by different ratio of ingredient Korean J. Soc. Food Sci., 18(2):164-172, 2002
|
33 |
Shim, YH, Yoo, CH and Cha, GH : Sensory and Physiochemical characteristics of Jeungpyun prepared with the addition of pine leaves powder, Seoul women's University Journal of the natural science vol.12, p.81-93 December 2000
|
34 |
Song, JS and Oh, MS : Effect of Cooking with Pressure Cooker and Particle Size of Rice flour on Quality Characteristics of Packsulgi, Korean J. Soc. Food Sci., 8(3):233-239, 1992
|
35 |
Lee, HG and Kim, KJ : Sensory and Mechanical Charecteristics of Moo-dduk by Different Ingredients. Korean J. Soc. Food Sci., 10(3):242-248, 1994
|