1 |
Seo, J. H. and Jeong, Y. J. (2001) Quality characteristics for Doenjang using squid internal organs. Korean J. Food Sci. Technol. 33, 89-93
|
2 |
Ministry of Social Welfare of Social Welfare of Japan. (1960) Guide to Experiment of Sanitary Infection. III. Volatile basic nitrogen. Kenpakusha. p 30-32
|
3 |
The Korean Nutrition Society. (2000) Recommended Dietary Allowances for Korean. Seoul. p 157-218
|
4 |
Stansby, M. E. (1990) Fish oils in nutriton. van nostrand reinhold. New York, p 6-34
|
5 |
Outani, K. (1976) An antitumor substance obtained from the internal shell of squid-Isolation procedures and antitumor activity. Bull. Japan Soc. Sci. Fish. 42, 449-453
DOI
|
6 |
Park, J. H. and Lee, K. H. (2005) Quality characteristics of beef jerky made beef meat of various places of origin. Korean J. Food Cookery Sci. 21, 528-535
과학기술학회마을
|
7 |
Korean Standards Service Network. 2006. http://www.kssn.net/StdKS/ks_detail.asp?k1=H&k2= 3115&k3=3
|
8 |
AOAC. (1995) Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington D.C. p 69-74
|
9 |
Steel, R. G. D. and Torrie, J. H. (1980) Principle and Procedures of Statistics. 1st ed. Tokyo. McGraw-Hill Kogakusha. p 187-221
|
10 |
Kim, J. S., Kim, H. S. and Heu, M. S. (2006) Mordern Food Science. Hyoil Publishing Co., Seoul. p 15-16, 45-48
|
11 |
Hirano, T., Suzuki, T and Suyama, M. (1987) Changes in extractive components of bigeye tuna and pacific halibut meats by thermal processing at high temperature of values of 8 to 21. Bull. Japan Soc. Sci. Fish. 53, 1457-1461
DOI
|
12 |
Lee, Y. K., Park, B. H. and Kim, S. D. (2005) Quality characteristics of squid Sikhae by preparation method and fermentation conditions. J. East Asian Soc. Dietary Life. 15, 405-412
과학기술학회마을
|
13 |
Tsutagawa, Y., Hosogai, Y. and Kawai, H. (1994) Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel. J. Food Hyg. Soc. Japan. 34, 315-318
|
14 |
Cho, S. Y., Joo, D. S., Park, S. H., Kang, H. J. and Jeon, J. K. (2000) Change of taurine content in squid meat during squid processing and taurine content in the squid processing waste water. J. Korean Fish. 33, 51-54
|
15 |
Ministry of Maritime Affairs and Fisheries. (2006) http://fs.fips.go.kr/main.jsp
|
16 |
Jung, B. M., Kim, E. S. and Rhee, K. C. (2001) Physical and chemical properties of cornmeal extrudates by addition of defatted soy flour and squid. J. Korean Soc. Food Sci. Nutr. 30, 292-298
과학기술학회마을
|
17 |
Kato, H., Rhue, M. R. and Nishimura, T. (1989) Role of acids and peptides in food taste. In 'Flavor chemistry: Trends and development' American Chemical Society. Washington D.C. p 158-174
|
18 |
Ryu, H. S, Mun, S. I. and Lee, K. H. (1992) Changes in quality of seasoned and smoked squid during processing. Bull. Korean Fish Soc. 25, 406-412
|
19 |
Kim, J. S. (2003) Food Chilling and Freezing. Hyoil Publishing Co., Seoul. p 225-238
|
20 |
Kim, H. S., Park, C. H., Choi, S. G., Han, B. W., Kang, K. T., Shim, N. H., Oh, H. S., Kim, J. S. and Heu, M. S. (2005) Food component characteristics of red-tanner crab (Chionoecetes japanicus) paste as food processing source. J. Korean Soc. Food Sci. Nutr. 34, 1077-1081
과학기술학회마을
DOI
|