1 |
A.O.A.C., An offical methods of analysis, 15th ed., Association of official Analytical Chemists, Washington D.C., pp. 62-113, 1990
|
2 |
Cho, Y.J. and Cha K.O., Partial freezing as a means of long period preservation of fishes. Ref. Eng. Air Con. 4, pp 9-18(in Korean), 1985
|
3 |
Reppond, K.D., Collins J. and Markery. D., Wallate Pollack: Changes in quality when held in ice, slush-ice, refrigerated seawater. J. Food Sci., 50, pp. 985-989, 1985
DOI
|
4 |
D.H. Shaw and J.R.Botte, Preservation of Inshore Male Capelin stored in Refrigerated Sea Water. J. Fish. Res. Board Can, 32(11), pp. 2047-2052, 1975
DOI
|
5 |
박형우, 기능수의 연구동향, 식품기술, 9(1), pp. 151- 157, 1996
|
6 |
米安實, 食品加工における電解處理水應用, 食品加工技術, 14(4), pp. 332-339, 1994
|
7 |
酒井重男, 機能水の開發と應用の現況, 食品工業, 4(30), pp. 35-40, 1995
|
8 |
김의중, 오흥범, 석종성, 병원균에 대한 초산화수(전해산성수)의 살균효과, 최신의학, 38(1), pp. 21-27, 1995
|
9 |
Ponce de Leon, S., moue N. and Shinano. H., Shelf-life of sardine and bacterial flora in brine containing acetic acid during immersed storage. Fish. Science, 60, pp 429-433, 1994
DOI
|
10 |
Park, J.W., Functional protein additives in surumi gels. J. Food Sci., 59, pp 525-527, 1994
DOI
ScienceOn
|
11 |
Suzuki, T., Electrolyzed NaCl solution in food industry(in Japanese), Food Processing, 33(3), pp. 10-14, 1998
|
12 |
김명호, 전기분해수에 의한 신선식품의 미생물적 세정효과 및 품질보존에 관한 연구, 부경대학교 대학원 공학박사학위논문, 2005
|