1 |
Jeon KH, Yoo IJ, Jang YH, Kang TS. 1993. Permeation effect of NaCl into shell egg with concentration of NaCl solution, salting time and salting pressure. Korean J Poult Sci 20: 125-131.
|
2 |
Messens W, Grijspeerdt K, Herman L. 2006. Eggshell penetration of hen's eggs by Salmonella enterica serovar Enteritidis upon various storage conditions. Br Poult Sci 47:554-560.
DOI
ScienceOn
|
3 |
Dewanto V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50: 4959-4964.
DOI
ScienceOn
|
4 |
Lee SH, Hwang IG, Kim HY, Lee HK, Lee SH, Woo SH, Lee J, Jeong HS. 2010. Starch properties of Deahak waxy corn with different harvest times. J Korean Soc Food Sci Nutr 39: 573-579.
DOI
|
5 |
Kim JS, Kang KJ. 1998. Effect of laminaria addition on the shelf-life and texture of bread. Korean J Food & Nutr 11: 556-560.
|
6 |
Shon KS, Kwon OS, Min BJ, Cho JH, Chen YJ, Kim IH, Kim HS. 2004. Effects of dietary herb products () on egg characteristic, blood components, and nutrient digestibility in laying hens. Korean J Poult Sci 31:237-244.
|
7 |
Kim DH, Yoo HJ, Yoo JY, Park YJ, Choi SH, Jang KI. 2012. Development of rapid salting method for seasoning eggs using a temperature change method. Korean J Food & Nutr 25: 393-397.
DOI
ScienceOn
|
8 |
Jung EJ, Bang BH. 2003. The effect on the quality of yogurt added water extract from sea tangle. Korean J Food & Nutr 16: 66-71.
|
9 |
Kwon YR, Youn KS. 2012. Quality and antioxidant characteristics of granule tea prepared with sea tangle (Laminaria japonica) and sea mustard (Undaria pinnatifida) powder as affected by extraction method. Korean J Food Preserv 19:525-531.
DOI
ScienceOn
|
10 |
Kolb N, Vallorani L, Milanovic N, Stocchi V. 2004. Evaluation of marine algae Wakame (Undaria pinnatifida) and Kombu (Laminaria digitata japonica) as food supplements. Food Technol Biotechnol 42: 57-61.
|
11 |
Jo KS. 2006. Effects of diet with Laminaria religiosa on egg quality. Korean J Food Preserv 13: 714-719.
|
12 |
Choi HM, Sim CH, Shin TS, Bing DJ, Chun SS. 2011. Quality characteristics of Kimbugak with sea tangle powder. Korean J Food & Nutr 24: 434-441.
DOI
ScienceOn
|
13 |
Schoeni JL, Glass KA, McDermott JL, Wong ACL. 1995. Growth and penetration of Salmonella enteritidis, Salmonella heidelberg and Salmonella typhimurium in eggs. Int J Food Microbiol 24: 385-396.
DOI
ScienceOn
|
14 |
Jo KS. 2010. Effects of a diet containing green tea powder on the physicochemical properties of egg. Korean J Food Preserv 17: 328-333.
|
15 |
Jeon KH, Yoo IJ, Jang YH, Kang TS. 1993. Permeation effect of NaCl into shell egg with concentration of NaCl solution, salting time and salting pressure. Korean J Poult Sci 20: 125-131.
|
16 |
Jo C, Ahn DU, Liu XD, Kim KH, Nam KC. 2011. Effect of chitosan coating and storage with dry ice on the freshness and quality of eggs. Poultry Sci 90: 467-472.
DOI
ScienceOn
|
17 |
Kim HJ, Park K. 2011. Egg consumption and prevalence of metabolic syndrome in Korean adults: Based on 2007- 2008 Korean national health and nutrition examination survey. Korean J Community Nutr 16: 364-374.
DOI
|
18 |
Forsyhe RH. 1970. Eggs and egg products as functional ingredients. The Bakers Digest 8: 4-46.
|
19 |
Kim EM. 2002. The effects of supplementation of ascidian tunic shell into laying hen diet on the egg quality. J Anim Sci & Technol 44: 45-54.
DOI
|
20 |
Kim KK, Jeong YJ, Kim OM, Park NY, Lee KH. 2002. Effect of sea urchin shell on egg quality. J Korean Soc Food Sci Nutr 31: 373-377.
DOI
|
21 |
Sung HC, Suk YO, Han SM, Yu KH, Sung YK. 2002. Effect of feeding with chitosan on egg production rate and yolk cholestrol level. J Chitin Chitosan 7: 29-32.
|
22 |
Lee CH, Nam KT, Kim JB, Han SH. 1996. The effects of extracts from Puerariae radix roots on the storage stability of egg and serum cholesterol level in the laying hens. Korean J Food Sci Ani Resour 16: 102-105.
|
23 |
Park BS. 2004. Effect of dietary -cyclodextrin on egg quality and cholesterol content of egg yolks. J Korean Soc Food Sci Nutr 33: 614-620.
DOI
|
24 |
Kwon EA, Chang MJ, Kim SH. 2003. Quality characteristics of bread containing Laminaria powder. J Korean Soc Food Sci Nutr 32: 406-412.
DOI
|