1 |
Nam JH, Song HI, Park CK, Park SH, Kim DW, Jung IC. 2002. Effects of ultrasonic treatment time on the quality and palatability of fried chicken meat. Korean J Food Sci Ani Resour 22: 115-121
과학기술학회마을
|
2 |
Lee HJ, Yoo BS, Byun SY. 2000. Differences in phenolic acids between Korean ginsengs and mountain ginsengs. Korean J Biotechnol Bioeng 15: 323-328
|
3 |
Folch J, Lees M, Sloane-Stanley GH. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226: 497-507
|
4 |
SPSS. 1999. SPSS for windows Rel. 10.05. SPSS Inc., Chicago, USA
|
5 |
Ranganna S, Govindarajan VS, Ramana KVR. 1983. Citrus fruits-varieties, chemistry, technology, and quality evaluation. Part II. Chemistry, technology, and quality evaluation. CRC Cri Rev Food Sci Nutr 18: 313-386
DOI
|
6 |
Burdurlu HS, Koca N, Karadeniz F. 2006. Degradation of vitamin C in citrus juice concentrates during storage. J Food Eng 74: 211-216
DOI
ScienceOn
|
7 |
Berry RE, Shaw PE, Tatum JH, Wilson III CW. 1983. Citrus oil flavor and composition studies. Food Technol 37: 88-91
|
8 |
Crandall PG, Kesterson JW, Dennis S. 1983. Storage stability of carotenoids in orange peel oil. J Food Sci 48: 924-927
DOI
|
9 |
Kawaii S, Tomono Y, Katase E, Ogawa K, Yano M. 1999. Quantization of flavonoid constituents in citrus fruits. J Agric Food Chem 47: 3565-3571
DOI
ScienceOn
|
10 |
Mouly PP, Gaydou EM, Auffray A. 1998. Simultaneous separation of flavanone glycosides and polymethoxylated flavones in citrus juices using liquid chromatography. J Chromatography 800: 171-179
DOI
ScienceOn
|
11 |
Jung IC, Moon YH, Yang SJ. 2006. Effect of feeding of citrus byproduct on the physicochemical properties and palatability of pork loin during growing period. J Life Sci 16: 1164-1168
과학기술학회마을
DOI
ScienceOn
|
12 |
Caristi C, Bellocco E, Gargiulli C, Toscano G, Leuzzi U. 2006. Flavone-di-C-glycosides in citrus juices from southern Italy. Food Chem 95: 431-437
DOI
ScienceOn
|
13 |
Vanamala J, Reddivari L, Yoo KS, Pike LM, Patil BS. 2006. Variation in the content of bioactive flavonoids in different brands of orange and grapefruit juices. J Food Compost Anal 19: 157-166
DOI
ScienceOn
|
14 |
Jung IC, Yang SJ, Moon YH. 2007. Feeding effects of citrus by-product TMR forage on the nutritional composition and palatability of Hanwoo loin. J Korean Soc Food Sci Nutr 36: 578-583
과학기술학회마을
DOI
ScienceOn
|
15 |
Lanza M, Fasone V, Galofaro V, Barbagallo D, Bella M, Pennisi P. 2004. Citrus pulp as an ingredient in ostrich diet: effects on meat quality. Meat Sci 68: 269-275
DOI
ScienceOn
|
16 |
Park JH, Shin OS, Ryu KS. 2005. Effect of feeding wild ginseng culture by-product on performance and egg quality of laying hens. Korean J Poult Sci 32: 269-273
과학기술학회마을
|
17 |
Jo KS. 2005. Effects of Undaria pinnatifida on the physicochemical properties of egg. Korean J Food Preserv 12: 117-122
과학기술학회마을
|
18 |
Korean Food & Drug Administration. 2002. Food Code. Munyoungsa, Seoul. p 212-251
|
19 |
AOAC. 1997. Official Methods of Analysis. 17th ed. Association of Official Analytical Chemists, Washington, DC. p 5-37
|
20 |
Lee CH, Shin SC, Park H, Han KW. 1980. Distribution and relation of mineral nutrients in various parts of Korean ginseng (Panax ginseng C.A. Meyer). Korean J Ginseng Sci 4: 55-64
|
21 |
Bampadis VA, Robinson PH. 2006. Citrus by-products as ruminant feed: A review. Anim Feed Sci Technol 128: 175-217
DOI
ScienceOn
|
22 |
Park JH, Park GH, Ryu KS. 2002. Effect of feeding organic acid mixture and yeast culture on performance and egg quality of laying hens. Korean J Poult Sci 29: 109-115
과학기술학회마을
|
23 |
Choi SW, Paik IK, Park BS. 2004. Effect of dietary supplementation of fresh water algae euglena on the performance and egg quality and fatty acid composition of egg yolk in laying hens. Korean J Poult Sci 31: 283-291
과학기술학회마을
|
24 |
Gabor M, Antal A, Liptak K, Zotan OT, Gyori I, Benko S. 1970. Capillary resistance in the skin of rats fed flavone-free and atherogenic diets, and their response hesperidin-methylchalcone. Acta Physiol Acad Sci Hung 38: 71-75
|
25 |
Kim HJ, Bae KH, Lee HJ, Eun JB, Kim MK. 1999. Effect of hesperidin extracted from tangerine peel on lipid metabolism and antioxidative capacity in rats. Korean J Nutr 32: 137-149
과학기술학회마을
|
26 |
Sunde ML. 1962. The effect of different level of vitamin A, B apo 8' carotenal and alfalfa on yolk color. Poult Sci 41: 532-541
DOI
|
27 |
Park GL, Avery SM, Byers JL, Nelson DB. 1983. Identification of bioflavonoids from citrus. Food Technol 37: 98-105
|
28 |
Arthington JD, Kunkle WE, Martin AM. 2002. Citrus pulp for cattle. Vet Clin Food Anim 18: 317-326
DOI
|
29 |
Cambero MI, Seuss I, Honikel KO. 1992. Flavor compounds of beef broth as affected by cooking temperature. J Food Sci 57: 1285-1290
DOI
|
30 |
Kang KR, Nham KT, Min BS, Kang CW. 1994. Effects of dietary vitamins A and E on their transference to chicken eggs and changes in egg contents with feeding time. Korean J Anim Nutr Feed 18: 240-248
|
31 |
Imai C, Nanba E. 1989. Knowledge of eggs. Saiwaishobo, Tokyo, Japan
|
32 |
Basarkar PW, Nath N. 1981. Cholesterol lowering action of vitamin P-like compounds rats. Indian J Exp Biol 19: 787-789
|