1 |
Schultz, TH, Flath, RA, Mon, TR, Enggling, SB and Teranishi, R. 1977. Isolation of volatile components from a model system. J. Agric. Food Chem., 25(4):446-451
DOI
|
2 |
American Oil Chemists' Society. 1989. Official Method and Recommended Practices of AOCS, 4th. ed
|
3 |
Koo, BS, Ahn, MS and Lee, KY. 1994. Changes of volatile flavor components in garlic seasoning oil. Korean J. Food Sci. Technol., 26(5):520-525
|
4 |
Koo, BS. 2005. Flavor characteristics according to parts of raw materials on Allium fistuiosum L. seasoning oil. Korean J. Food Preseni, 12(5):465-469
과학기술학회마을
|
5 |
Koo, BS and Kim, JS. 2006. Effect of B-carotene on flavor and oxidation stability in seasoning oil. Korean J. Food Culture, 21(1):81-85
과학기술학회마을
|
6 |
Kim, HN. 1998. Physicochemical properties and manufacturing of red pepper seasoning oil. Thesis of master degree in Dongguk University, Seoul, Korea
|
7 |
Korea Food Industrial Association. 2005. Food Codex, p.422
|
8 |
Koo, BS, Kim, DS and Jung, RC: 2002. Manufacturing of seasoning oil as sesame oil substituted used for roasting flavor. Korean J. Food Nutr., 15(4):337-341
|
9 |
Koo, BS. 2005. Preparation and flavor characteristics of seasoning oil for Chinese dish. Korean J. Food Culture., 20(2):214-220
|
10 |
Lee, KB. 2003. Needs and research & development tendency of seasoning oils. Food Ind., 176(11):47-68
과학기술학회마을
|