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Park, G.S., Lee, S.J. and Jeong, E.S. (2002) The qualitycharacteristics of beef jerky according to the kinds of saccharides and the concentrations of green tea powder. J. Korean. Soc. Food Sci. Nutr., 31, 230-235
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Lee, S.K., Kim, S.T., Kim, H.J. and Kang, C.G. (1997)Effect of rosemary, α-tocopherol and sodium tripolyphosphate compared with nitrite on the antioxidant properties of Korean goat meat jerky. Korean. J. Food Sci. Anim. Resour., 17, 178-183
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Choi, E.M, and Koo, S.J. (2004) Inhibition of lipopolysaccharide-stimulated inflammatory mediator production in RAW264.7 macrophages by Foeniculum vulgare fruit extract. Korean. J. Food Cookery Sci., 20, 505-510
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Lee, H.S., Mun, C.H., Park, J.H., Kim, D.H., Yoo, J.E., Park, Y.S., Ryu, L.H., Choi, K.P. and Lee, H.Y. (2003)Comparison of biological activities of essential oils from Foeniculum vulgare Mill, Boswellia carteii Birew and Juniperus rigida Sieb. by a supercritical fluid extraction system. Korean. J. Med. Crop. Sci., 11, 115-121
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Kim, J.M., Choi, J.H., Han, D.J., Choi, Y.S., Jeong, J.Y., Choi, G.H., Paik, H.D. and Kim, C.J. (2008) Effect of protease produced from Bacillus polyfermenticus SCD on quality of jerky. Food Sci. Biotechnol., 17, 389-395
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Choi, J.H., Jeong, J.Y., Choi, Y.S., Han, D..J, Kim, H.Y., Lee, M.A., Lee, E.S., Park, H.D. and Kim, C.J. (2006) The effect of marination condition on quality characteristics of cured pork meat and sensory properties of pork jerky. Korean. J. Food Sci. Anim. Resour., 26, 229-235
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Park, J.H. and Lee, K.H. (2005) Quality characteristics of beef jerky made with beef meat of various places of origin. Korean. J. Food Cookery Sci., 21, 528-535
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Kim, I.S., Jin, S.K., Park, K.H,, Kim, D.H., Hah, K.H.,Park, S.T., Kwuak, K.R., Park, J.K. and Kang, Y.S. (2006) Changes in quality characteristics of vension jerky manufactured under different dry time during storage. Korean. J. Food Sci. Anim. Resour., 26, 166-174
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Park, C.J. and Park, C.S. (2007) Antibacterial and antioxidative activity of licorice and spice water extracts. Korean. J. Food Cookery Sci., 23, 793-799
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Lee, S.J. and Park, G.S. (2004) The quality characteristics of beef jerky prepared with various spices. Korean. J. Food Cookery Sci., 20, 489-497
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Calicioglu, M., Sofas, J.N., Samelis, J., Kendall, P.A. and Smith, G.C. (2003) Effect of acid adaption on inactivation of salmonella during dring and storage of beef jerky treated with marinades. Int. J. Food Microbiol., 89, 51-65
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Lee, J.I., Lee, H.S., Jun, W.J., Yu, K.W., Shin, D.H., Hong, B.S., Cho, H.Y. and Yang, H.C. (2000) Anticoagulation activity pattern and in vivo test of extract from Eugenia caryophyllata . J. Korean. Soc. Food Sci. Nutr., 29, 543-548
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Moon, J.S., Kim. S..J, Park, Y.M., Hwang, I.S., Kim, E.H., Park, J.W., Park, I.B., Kim, S.W., Kang, S.G., Park, Y.K. and Jung, S.T. (2004) Antimicrobial effect of methanol extracts from some medicinal herbs and the content of phenolic compounds. Korean. J. Food Preserv., 11, 207-213
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Lee, H.J., Kim, K.S. and Koo, S.L. (2005) Effects of capsicum plaster at the Korean hand acupuncture point on pain management after knee replacement. Korean. J. Anesthesiol., 48, 398-402
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Han, D.J., Jeong, J.Y., Choi, J.H., Choi, Y.S., Kim, H.Y.,Lee, M.A., Lee, E.S., Paik, H.D. and Kim, C.J. (2007) Effects of drying conditions on quality properties of pork jerky. Korean. J. Food Sci. Anim. Resour., 27, 29-34
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Park, C.J. and Park, C.S. (2007). The effects of drying method and spice extracts added to beef jerky on the quality characteristics of beef jerky. Korean. J. Food Cookery Sci., 23, 800-809
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Park, C.J. (2007) Preparation and quality characteristics of Hanbang beef jerky. Ph.D. Dissertation. Daegu Haany University
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Yang, C.Y. (2006) Physicochenical properties of chicken jerky with pear, pineapple and kiwi extracts. Korean. J. Culinary Res., 12, 237-250
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19 |
Lee, S.K., Kim, S.T,, Kim, H.J. and Kang, C.G. (1997)Effect of rosemary, α-tocopherol and sodium tripolyphosphate compared with nitrite on the antioxidant properties of Korean goat meat jerky. Korean. J. Food Sci. Anim. Resour., 17, 178-183
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Koo, O.S. and Ko, M.K. (2007) Transitional zone of corneal endothelium : Flat preparation and ultrastructural findings. J. Korean Ophthalmol. Soc., 48, 691-698
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Lee, O.H., Jung, S.H. and Son, J.Y. (2004) Antimicrobial. activity of clove extract by extraction solvents. J. Korean. Soc. Food Sci. Nutr., 33, 494-499
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Choi, Y.S., Jeong. J.Y., Choi, J.H., Han, D.J., Kim, H.Y.,Lee, M.A., Paik, H.D. and Kim, C.J. (2007) Effects of packaging methods on the quality of Korean style beef and pork jerky during storage. Korean. J. Food Cookery Sci., 23, 579-588
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Yamini, Y., Sefidkon, F. and Pourmortazavi, S. (2002) Comparison of essential oil composition of Iranian fennel (Foeniculum vulgare) obtained by supercritical carbon dioxide extraction and hydrodistillation methods. Flavour Fragr. J. 17, 345-348
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