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5 Kim, H. Y, "The effect of feeding probiotics, illite, active carbon and hardwood vinegar on the performance and fatty acid composition of finished pigs" 27 : 60-66, 2007
6 Chung, S. K, "The blanching effects on the drying rates and the color of hot red pepper" 21 : 64-69, 1992
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9 Hwang, A, "Separation of lipid-soluble component to decrease thermal oxidation of lard from spinach(Spinacia oleracea)" 15 : 220-226, 2006
10 Hawrysh, Z. J, "Sensory and chemical stability of tortilla chips fried in canola oils, corn oil and partially hydrogenated soybean oil" 72 : 1123-1128, 1995
1 신동빈, "콩기름과 옥수수기름의 유통기간 설정" 한국식품개발연구원 1997
2 Metcalfe, L. D, "The rapid preparation of fatty acid esters for gas chromatograpic analysis" 33 : 363-364, 1961
3 Park, S. H, "The physicochemical changes during storage of red pepper powder dried in hot-air by various processing methods" 32 : 876-881, 2003
4 Hong, S. H, "The future of red pepper industry in Korea. ASTA analytical methods 20.1" 4 : 45-49, 1999
5 Kim, H. Y, "The effect of feeding probiotics, illite, active carbon and hardwood vinegar on the performance and fatty acid composition of finished pigs" 27 : 60-66, 2007
6 Chung, S. K, "The blanching effects on the drying rates and the color of hot red pepper" 21 : 64-69, 1992
7 Park, S. K, "Survey studies on the Korean dietary life of red pepper" 20 : 95-100, 1977
8 Kawada, T, "Some pungent principles of spices cause the adrenal medulla to secrete cathcholamine in anesthetized rats" 188 : 229-233, 1988
9 Hwang, A, "Separation of lipid-soluble component to decrease thermal oxidation of lard from spinach(Spinacia oleracea)" 15 : 220-226, 2006
10 Hawrysh, Z. J, "Sensory and chemical stability of tortilla chips fried in canola oils, corn oil and partially hydrogenated soybean oil" 72 : 1123-1128, 1995
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12 Chung, K. M, "Quality of singleharvested red peppers by drying methods" 35 : 329-333, 2003
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15 AOCS, "Official Methods and Recommended Practices of the American Oil Chemists' Society" AOCS Press 1990
16 Murakami, A, "Modifying effects of carotenoids on superoxide and nitric oxide generation from stimulated leukocytes" 149 : 115-123, 2000
17 Kim. S. Y, "Meat quality of belly and shoulder loin according to various producing district" 27 : 216-221, 2007
18 Davidson,A, "Lard. In: The penguin companion to food" Penguin Books 530-531, 2002
19 Cameron, N. D, "Fatty acid composition of lipid in longissimus dorsi muscle of Duroc and British landrace pigs and its relationship with eating quality" 29 : 205-211, 1991
20 Park, J. H, "Effect of paprika(Capsicum annuum L.) on inhibition of lipid oxidation in lard-pork model system during storage at 4" 16 : 753-758, 2007
21 Luning, P. A, "Effect of hot air drying on flavour compounds of bell peppers( Capsicum annuum)" 68 : 355-365, 1995
22 Choi, S. M, "Comparison of quality of red pepper powders produced in Korea" 32 : 1251-1257, 2000
23 Cho, S. H, "Comparison of meat quality, nutritional, and sensory properties of Korean native pigs by gender" 27 : 475-481, 2007
24 Kim, D. Y, "Color changes of red pepper by drying and milling methods" 25 : 1-7, 2982
25 Yang, J. B, "Chemical changes during storage of mixed red pepper powder" 23 : 77-84, 2005
26 Ku, K. H, "Characteristics of color and pungency in the red pepper for Kimchi" 33 : 231-237, 2001
27 Yang, J. B, "Changes in chemical characteristics of roasted red pepper powder mixed with red pepper seasoning oil during storage" 14 : 233-238, 2007
28 Park, C. R, "A study on the influence of drying methods upon the chemical changes in red pepper" 8 : 27-32, 1975