1 |
Kim JS, Cho YJ, Lee NG (2006b). Reports and Statistics on Korean Spicy Fish Soup Cooking in Busan. Jour Fish Mar Sci Edu. 18(2):164-171.
|
2 |
Kim SK, Choi YI, Park PS, Choi JH, Moon SH (2000). Screening of Biofunctional Peptides from Cod Processing Wastes. J Korean Soc Agric Chem Biotechnol 43:225-227.
|
3 |
Kim SK, Jeon YJ, Lee BJ, Lee CK (1996). Purification and Characterization of the Gelatin from the Bone of Cod, Gadus marcrocephalus. Korea J Life Science 6:14-26.
|
4 |
Kim YS, Choi IS, Koo SJ (2001). Development of a Standardized Recipe for Korean Cold Noodle Stock. Korean J Soc Food Cookery Sci 17(6):589-597.
|
5 |
Kim YS, Jang MS (2003). The Study of Acceptance and Physicochemical Characteristics of Beef Consomme by Boiling Time. Korean J Soc Food Cookery Sci 19(3):271-279.
|
6 |
Lee HR, Lee JM, Na SM (2003). Development and Taste Components Composition of Naengmyun Broth using Edible by-products of Chicken. Korean J Food Culture 18(6): 584-591.
|
7 |
Lee KH, Lee KI, Lee YN, Park HH. (2002). Sensory and mechanical characteristics of brown sauce by different ratio of ingredients. Korean J Soc Food Cookery Sci 18(6):637-643.
|
8 |
Suh JS․Choi MW․Jun SS․Jang MW (2000). Physiological Effects and Utilization of Corbicula elatior Products -Effect of Cockle Extracts on Carcinogen-induced Cytotoxicity and Immune Response Related to its Antitumor Activity-. Korean J Food Nutr 29(2):235-240.
|
9 |
Song CR, Choi SK. (2009). The quality characteristics of Teriyaki sauces according to the main ingredient. J East Asian Soc Dietary Life 19:25-31.
|
10 |
You SH, Shin KE, Choi SK, Seo YW (2013). Quality Characteristics of Mussel Stock with Different Heating Times. The Korean Journal of Culinary Research 19(3):209-217.
|
11 |
Willan A (2004). The Good Cook. Stewart, Tabori & Chang. New York. pp 44-45.
|
12 |
김용식 (2003). 쇠고기와 닭고기의 배합비에 따른 Consomme의 관능적 및 이화학적 특성. 단국대학교 대학원 박사학위 논문. p 7.
|
13 |
민경찬, 이영남, 김현오, 김관우, 이애랑, 황금희, 이정실, 김애정, 김미옥, 박명수 (2007). 기초영양학. 광문각. 서울. p144-145.
|
14 |
이남수 (2006). 식품소비의 트랜드와 수산물 소비 활성화 방안. 월간해양수산 265호. 서울. p 26-42.
|
15 |
박태균 (2005). 음식과 건강. 공무원연금관리공단. 서울. p 119-120.
|
16 |
배금광 (2007). 대게를 이용한 소스개발에 관한 연구. 영남대학교 대학원 박사학위 논문. p 3-9.
|
17 |
서정숙․서광희․이승교․최미숙 (1996). 최신 고급 영양학. 지구문화사, 서울. pp 273-335.
|
18 |
유수현 (2013). 가열시간과 허브 첨가량에 따른 홍합육수의 품질특성. 경희대학교 대학원. 석사학위논문. p 38-45.
|
19 |
윤학봉 (2013). 토마토 첨가량을 달리한 대구육수의 품질특성. 경희대학교 대학원. 석사학위논문. p 3-12.
|
20 |
정영도 (2000). 식품조리재료학. 지구문화사. 서울. p 359.
|
21 |
조리교재발간위원회 (2002). 조리체계론. 서울. p 123-136.
|
22 |
최성은 (1999). 닭머리 soup base의 이화학적 및 관능적 특성. 이화대학교 대학원 박사학위 논문. p 3-10.
|
23 |
Bea GK, Byun GI, Choi SK (2006). Quality Characteristics of Fish, Crab and Red-Crab Stock Prepared by High Pressure Extract Method. The Korean Journal of Culinary Research 13(4):294-304.
|
24 |
Kang TG, Choi SK, Yoon HH (2009). A Study on the Quality Characteristic of Fish Stock Additions of White Wine. The Korean Journal of Culinary Research 15:213-224.
|
25 |
Kim HR, Lee JH, Kim YS, Kim KM (2007). Physical and Sensory Characteristics of Wet Noodles Prepared by Adding Ge-Geol Radish Powder. Korean J Food Sci Technol 39:283-288.
|
26 |
Kim JS, Cho YJ, Lee NG (2006). A Study on Preference to Korean Spicy Fish Soups by Questionnaire Methods in Busan and Development of a Standardized Recipe. J Korean Fish Soc 18(2):150-163.
|
27 |
Kim MS (2006). The Effect on the Nutritional Value of Beef Leg and Rib Bone Soup by Boiling Time. Korean J Food Culture 21(2):161-165.
|
28 |
Kim JS, Cho YJ, Lee NG (2006a). A Study on Preference to Korean Spicy Fish Soups by Questionnaire Methods in Busan and Development of a Standardized Recipe. Jour Fish Mar Sci Edu 18(2):150-163.
|
29 |
김광옥, 김상숙, 성내경, 이영춘 (1993). 관능검사 방법 및 응용. 신광출판사. 서울. p 96, 344.
|
30 |
강정훈 (2005). 붕어곰탕의 적정조리 조건 및 붕어요리 레시피 개발에 관한 연구. 창원대학교대학원 석사학위 논문. p 11.
|
31 |
김동석 (2007). 갈색육수와 데미글라스 소스 제조의 최적화에 관한 연구. 영남대학교 대학원 박사학위논문. p 10, 37-38.
|