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1 "뽕잎을 이용한 식품개발 현황과 전망." 10 : 43-67, 1999
2 "an unusual type of lipid antioxidant. Science 224" 569-573, 1984
3 "The effects of emulsion-type sausages containing mulberry leat and persimmon leaf power on lipid oxidation, nitrite, VBN and fatty acid composition." 23 : 1-8, 2003
4 "The effect of fructooligosaccharides on the sensory characteristics of cooked sausages." 68 : 87-96, 2004
5 "The antioxidant and nitrite scavenging ability of waste resource (crab shell, sesame meal, Korean tangrin peal) extracts" 30 : 589-593, 2001
6 "SAS/STAT Software for PC. Release 6.11" SAS Institute, 1999
7 "Quality characteristics of pork patties prepared with mugwort, pine needle and fatsia leaf extracts" 10 : 326-332, 2000
8 "Quality characteristics of emulsion-type sausage containing pine needle, perilla leaves and green tea powder." 47 : 667-678, 2005
9 "Prospects for new natural food colorants." 7 : 298-302, 1996
10 "Official method of analysis 15th ed." Association of Official Analytical Chemists. 1995
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