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1 강상인, "해수산 무지개송어(Oncorhynchus mykiss)가 공부산물(프레임육)의 식품학적 품질특성 조사" 한국수산과학회 48 (48): 26-35, 2015
2 김기현, "해수 순치 무지개 송어(Oncorhynchus mykiss)의 식품학적 품질 특성" 한국수산과학회 47 (47): 114-121, 2014
3 허민수, "송어 육포의 제조와 품질 특성" 한국식품영양과학회 37 (37): 348-356, 2008
4 강상인, "생산 지역을 달리한 담수산 무지개송어(Oncorhynchus mykiss)의 식품학적 품질 특성 비교" 한국수산과학회 47 (47): 103-113, 2014
5 신길만, "급이 및 비급이 참돔의 색, 맛 및 영양성분 비교" 한국식품영양과학회 37 (37): 1142-1147, 2008
6 Ugur Gogus, "n-3 Omega fatty acids: a review of current knowledge" Wiley-Blackwell 45 (45): 417-436, 2010
7 Leistner L, "Water activity theory and application to food" Marcel Dekker Inc 295-328, 1987
8 Lee EH, "Studies on the processing of frozen seasoned meat. 1. Processing of frozen seasoned mackerel meat and changes in its taste compounds during storage" 18 : 355-362, 1989
9 Ministry of Oceans and Fisheries, "Standards for Seafoods and Special Seafood Products"
10 Ministry of Oceans and Fisheries, "Standard Methods for Marine Environment act"
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