1 |
Na AH. 1986. Studies on the changes of nitrogen compositions, free amino acids, nucleotides and their related compounds in Yellow corbina, Pseudosciaena manchurica, during Gulbi Processing. MS thesis. Chonnam National University
|
2 |
Lee EH, Sung NJ, Ha JH, Chung SY. 1976. Changes in free amino acids of Yellow corvenia, Pseudosciaena manchurica, during Gulbi processing. Korean J Food Sci Technol 8: 225-229
|
3 |
Sung NJ, Lee SJ, Chung MJ. 1997. The formation of N- nitrosamine in Yellow corvenia during its processing. J Fd Hyg Safety 12: 125-131
|
4 |
Min OR, Shin MS, Jhon DY, Hong YH. 1988. Changes in amines, formaldehydes and fat distribution during Gulbi processing. Korean J Food Sci Technol 20: 125-132
|
5 |
Won JO. 1997. A study on the Young-Kwang Gulbee in the Bupsungpo. ME thesis. Korea National University of Education
|
6 |
Park YH, Song E, Shin MS, Jhon DY, Hong YH. 1986. Studies on the changes of lipid constituents during Gulbi processing. Korean J Food Sci Technol 18: 485-491
|
7 |
AOAC. 1990. Official methods of analysis. 15th ed. Association of official analytical chemists, Washington DC
|
8 |
Oh SW, Lee NH, Kim YM, Nam EJ, Jo JH. 1997. Salt penetration properties of anchovy (Engraulis japonica) muscle immersed in brine. Korean J Food Sci Technol 29: 1196- 1201
|
9 |
Ra KS, Suh HJ, Chung SH, Son JY. 1997. Antioxidant activity of solvent extract from onion skin. Korean J Food Sci Technol 29: 595-600
|
10 |
National Fisheries Research and Development Institute (NFRDI). 1999. Fishes of the Pacific ocean. NFRDI, Busan. p 383
|