1 채영철, "조리방법이 돈까스의 품질에 미치는 영향" 한국식품조리과학회 21 (21): 491-496, 2005
2 양희진, "조리방법에 따른 육류의 지질 성분 변화" 262-, 2008
3 윤석후, "정제 전 저장조건이 정제대두유의 품질 및 가공적성에 미치는 영향에 관한 연구" 한국식품연구원 2005
4 김성영, "산지별 돈육 삼겹살과 목심의 품질특성" 한국축산식품학회 27 (27): 216-221, 2007
5 Metcalfe, L.D, "The rapid preparation of fatty acid esters for gas chromatograpic analysis" 33 : 363-364, 1961
6 Kim, I.S., "The comparison of physicochemical and microbiological quality of domestic and imported chilled pork bellies" 41 : 317-326, 1999
7 Dransfield, E, "Texture of beef M. semitendinosus heated before, during and after development of rigormortis" 26 : 483-488, 1975
8 SAS, "SAS User's Guide. Statistical Analysis Systems Institute, Version 8.0"
9 Cornforth, D.P., "Role of reduced hemochromes in pink color defect of cooked turkey rills" 51 : 1132-1138, 1986
10 Hegsted, D.M., "Quantitative effects of dietary fat on serum cholesterol in man" 17 : 281-290, 1965
1 채영철, "조리방법이 돈까스의 품질에 미치는 영향" 한국식품조리과학회 21 (21): 491-496, 2005
2 양희진, "조리방법에 따른 육류의 지질 성분 변화" 262-, 2008
3 윤석후, "정제 전 저장조건이 정제대두유의 품질 및 가공적성에 미치는 영향에 관한 연구" 한국식품연구원 2005
4 김성영, "산지별 돈육 삼겹살과 목심의 품질특성" 한국축산식품학회 27 (27): 216-221, 2007
5 Metcalfe, L.D, "The rapid preparation of fatty acid esters for gas chromatograpic analysis" 33 : 363-364, 1961
6 Kim, I.S., "The comparison of physicochemical and microbiological quality of domestic and imported chilled pork bellies" 41 : 317-326, 1999
7 Dransfield, E, "Texture of beef M. semitendinosus heated before, during and after development of rigormortis" 26 : 483-488, 1975
8 SAS, "SAS User's Guide. Statistical Analysis Systems Institute, Version 8.0"
9 Cornforth, D.P., "Role of reduced hemochromes in pink color defect of cooked turkey rills" 51 : 1132-1138, 1986
10 Hegsted, D.M., "Quantitative effects of dietary fat on serum cholesterol in man" 17 : 281-290, 1965
11 Qiaofan, C, "Quality of pork ham as affected by locations within sample, cooking methods and storage" 65 : 551-556, 2004
12 Kassama, L.S, "Pore structure characterization of deep-fat-fried chicken meat" 66 : 369-375, 2004
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15 AOCS, "Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th ed" AOCS 1990
16 Newton, I, "Nutritional aspects of longchain omega-3 fatty acids and their use in bread enrichment" 42 : 126-131, 1997
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18 Kim, Y.H, "Lipid composition and palatability of beef meats consumed in Korea" 16 : 291-296, 1984
19 Cleland, L.G, "Linoleate inhibits EPA incorporation from dietary fish-oil supplements in human subjects" 55 : 395-399, 1992
20 Stucchi, A.F., "LDL receptor activity is down-regulated similarly by a cholesterol-contained diet high in palmitic acid or high in lauric and myristic acids in cynomolgus monkeys" 125 : 2055-2063, 1995
21 Korean Food & Drug Administration, "Food Code" Munyoungsa 2006
22 Bowers, J.A., "Flavor, color and other characteristics of beef longissimus muscle heated to seven internal temperatures between 55℃ and 85℃" 52 : 533-537, 1987
23 Friedman, M.S., "Feeding tomatoes to hamsters reduces their plasma low-density lipoprotein cholesterol and triglycerides" 65 : 897-900, 2000
24 Griffin, G.L., "Effects of electrical stimulation, boning time and cooking method on beef roasts" 46 : 987-995, 1981
25 Kim, J.H., "Effects of cooking methods on composition of polyunsaturated and other fatty acids in Saury(Cololabis seira)" 31 : 919-923, 1999
26 Sterwart, J.R., "Effect of dietary fiber, carbohydrate, lipid and protein levels on serum and liver lipids in rats" 117 : 605-611, 1987
27 Oh, S.Y, "Effect of dietary cholesterol and degree of fat unsaturated on plasma lipid levels, lipoprotein composition, and fecal steroid excretion in normal young adult men" 42 : 399-413, 1985
28 Chanmugan, P., "Difference in the ω-3 fatty acid contents in pond-reared and wild fish and shellfish" 51 : 1556-1557, 1986
29 Dorado, M., "Cholesterol and fat contents of spanish commercial pork cuts" 51 : 321-323, 1999
30 Kim, C.J., "Changes of physico-chemical properties of beef tenderloin steak by cooking methods" 21 : 314-322, 2001
31 Copson, D.A., "Browning methods in microwave cooking" 3 : 424-428, 1955
32 Park, J.S, "A study on rheology of the rib-eye cooked by cooking method and cooking utensil" 7 : 21-31, 2004