1 김진형, "한우 성숙도와 추출횟수가 사골용출액의 화학적 특성에 미치는 영향" 한국축산식품학회 27 (27): 463-468, 2007
2 김명선, "산성조미료의 첨가가 사골뼈로부터 영양성분에 미치는 영향" 한국식품조리과학회 18 (18): 349-354, 2002
3 조은경, "사골육수의 첨가가 냉장 유통형 간편 편이식 취반미의 품질 특성에 미치는 영향" 한국산업식품공학회 18 (18): 87-94, 2014
4 박영희, "사골 국물이 백김치의 품질에 미치는 영향" 한국식품조리과학회 19 (19): 188-194, 2003
5 Seol MY, "Study on mineral contents in sagol bone stock" 6 : 21-26, 1990
6 Kim KS, "Review of health functional ingredient in food" 25 : 79-94, 2003
7 AOAC, "Official Methods of Analysis of the Association of Official Analytical Chemists" 2005
8 Park DY, "Minerals, total nitrogen and free amino acid contents in shank bone stock according to boiling time" 15 : 243-248, 1986
9 Korea Food & Drug Administration, "Korea Food Fair Lee YH. 1984. A rapid method for determination of ATP and its related compounds in dried fish and shellfish products using HPLC" 17 : 368-372, 1984
10 Jeong DG, "Exploring binding sites other than the catalytic core in the crystal structure of the catalytic domain of MKP-4" 67 : 25-31, 2011
1 김진형, "한우 성숙도와 추출횟수가 사골용출액의 화학적 특성에 미치는 영향" 한국축산식품학회 27 (27): 463-468, 2007
2 김명선, "산성조미료의 첨가가 사골뼈로부터 영양성분에 미치는 영향" 한국식품조리과학회 18 (18): 349-354, 2002
3 조은경, "사골육수의 첨가가 냉장 유통형 간편 편이식 취반미의 품질 특성에 미치는 영향" 한국산업식품공학회 18 (18): 87-94, 2014
4 박영희, "사골 국물이 백김치의 품질에 미치는 영향" 한국식품조리과학회 19 (19): 188-194, 2003
5 Seol MY, "Study on mineral contents in sagol bone stock" 6 : 21-26, 1990
6 Kim KS, "Review of health functional ingredient in food" 25 : 79-94, 2003
7 AOAC, "Official Methods of Analysis of the Association of Official Analytical Chemists" 2005
8 Park DY, "Minerals, total nitrogen and free amino acid contents in shank bone stock according to boiling time" 15 : 243-248, 1986
9 Korea Food & Drug Administration, "Korea Food Fair Lee YH. 1984. A rapid method for determination of ATP and its related compounds in dried fish and shellfish products using HPLC" 17 : 368-372, 1984
10 Jeong DG, "Exploring binding sites other than the catalytic core in the crystal structure of the catalytic domain of MKP-4" 67 : 25-31, 2011
11 Rural Development Administration, "Ethmoid Low Calorie Soup Containing Collagen and Minerals Uniformly"
12 Yoo IJ, "Comparison of physicochemical characteristics among hanwoo, Holstein and imported shank bone" 36 : 507-514, 1994
13 Sakaguchi M, "Comparison of nutrient components of six species of wild and cultured fishes"
14 Kolar K, "Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products : NMKL collaborative study" 73 : 54-57, 1990
15 Park DY, "An experiment in extracting efficient nutrients from sagol bone stock" 11 : 47-52, 1982
16 Cho EJ, "A study on the changes of taste components in brisket and shank gom-kuk by cooking conditions" 15 : 490-499, 1999