1 문승권, "저장조건에 따른 복어육의 이화학적·기계적 특성과 관능적 특성간의 상관관계 분석" (사)한국조리학회 18 (18): 205-219, 2012
2 문승권, "저장조건에 따른 복어육의 유리아미노산 및 핵산 화합물의 변화" 한국식품조리과학회 28 (28): 249-255, 2012
3 장후천, "복어가 지니는 독성의 생성원인에 관한 연구" 한국수산해양교육학회 15 (15): 67-80, 2003
4 김래영, "복어 육과 껍질 농축물의 이화학적 특성에 관한 연구" 한국식품영양과학회 39 (39): 267-273, 2010
5 박복희, "복어 분말을 첨가한 국수의 품질특성" 한국식생활문화학회 28 (28): 312-319, 2013
6 윤재웅, "복섬 엑스분의 추출 및 정미발현성분의 조성" 농업생명과학연구원 43 (43): 95-103, 2009
7 김성훈, "동양 면요리 육수의 항산화 활성의 비교" 한국식품영양학회 26 (26): 150-153, 2013
8 Jeong DY, "Toxicity of several puffers collected at a fish market of Busan, Korea" 27 : 682-689, 1994
9 Jeon JK, "Toxicity of puffer fish in Korea" 33 : 176-178, 2000
10 Lemańska K, "The influence of pH on antioxidant properties and the mechanism of antioxidant action of hydroxyflavones" 31 : 869-881, 2001
1 문승권, "저장조건에 따른 복어육의 이화학적·기계적 특성과 관능적 특성간의 상관관계 분석" (사)한국조리학회 18 (18): 205-219, 2012
2 문승권, "저장조건에 따른 복어육의 유리아미노산 및 핵산 화합물의 변화" 한국식품조리과학회 28 (28): 249-255, 2012
3 장후천, "복어가 지니는 독성의 생성원인에 관한 연구" 한국수산해양교육학회 15 (15): 67-80, 2003
4 김래영, "복어 육과 껍질 농축물의 이화학적 특성에 관한 연구" 한국식품영양과학회 39 (39): 267-273, 2010
5 박복희, "복어 분말을 첨가한 국수의 품질특성" 한국식생활문화학회 28 (28): 312-319, 2013
6 윤재웅, "복섬 엑스분의 추출 및 정미발현성분의 조성" 농업생명과학연구원 43 (43): 95-103, 2009
7 김성훈, "동양 면요리 육수의 항산화 활성의 비교" 한국식품영양학회 26 (26): 150-153, 2013
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9 Jeon JK, "Toxicity of puffer fish in Korea" 33 : 176-178, 2000
10 Lemańska K, "The influence of pH on antioxidant properties and the mechanism of antioxidant action of hydroxyflavones" 31 : 869-881, 2001
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