1 차선희, "저상품성 양식 넙치를 이용한 연제품 제조 및 텍스튜어 특성" 한국수산과학회 42 (42): 109-115, 2009
2 허민수, "양식지역의 차이에 따른 비규격 넙치 연육 (Surimi)의 품질 특성" 한국수산과학회 43 (43): 598-605, 2010
3 장미순, "건조 배합사료로 사육한 양식산 넙치의 어체 품질평가; I. 지방산 및 구성아미노산 조성 비교" 한국식품과학회 41 (41): 42-49, 2009
4 Erlanger BF, "The preparation and properties of two new chromogenic substrates of trypsin" 95 : 271-278, 1961
5 Anson ML, "The estimation of pepsin, trypsin papain and cathepsin with hemoglobin" 22 : 79-89, 1938
6 Erlanger BF, "The action of chymotrypsin on two new chromogenic substrates" 155 : 206-210, 1966
7 Kim JM, "Surimi from fillet frames of channel catfish" 61 : 428-431, 1996
8 Park YH, "Seafood Processing" Hyungsul Publishing Ltd 73-114, 1995
9 Lowry OH, "Protein measurement with the Folin-phenol reagent" 193 : 265-269, 1951
10 Kim SH, "Processing of steamed fish jelly product from hagfish" 11 : 197-203, 1978
1 차선희, "저상품성 양식 넙치를 이용한 연제품 제조 및 텍스튜어 특성" 한국수산과학회 42 (42): 109-115, 2009
2 허민수, "양식지역의 차이에 따른 비규격 넙치 연육 (Surimi)의 품질 특성" 한국수산과학회 43 (43): 598-605, 2010
3 장미순, "건조 배합사료로 사육한 양식산 넙치의 어체 품질평가; I. 지방산 및 구성아미노산 조성 비교" 한국식품과학회 41 (41): 42-49, 2009
4 Erlanger BF, "The preparation and properties of two new chromogenic substrates of trypsin" 95 : 271-278, 1961
5 Anson ML, "The estimation of pepsin, trypsin papain and cathepsin with hemoglobin" 22 : 79-89, 1938
6 Erlanger BF, "The action of chymotrypsin on two new chromogenic substrates" 155 : 206-210, 1966
7 Kim JM, "Surimi from fillet frames of channel catfish" 61 : 428-431, 1996
8 Park YH, "Seafood Processing" Hyungsul Publishing Ltd 73-114, 1995
9 Lowry OH, "Protein measurement with the Folin-phenol reagent" 193 : 265-269, 1951
10 Kim SH, "Processing of steamed fish jelly product from hagfish" 11 : 197-203, 1978
11 Lee KH, "Processing of ready to cook food materials with dark fleshed fish. 2. Processing of readyto cook low salt mackerel fillet" 18 : 401-408, 1985
12 Park YH, "Processing of fish meat paste products with dark-fleshed fishes. (2) Processing of meat paste product with mackerel" 18 : 352-362, 1985
13 Park YH, "Processing of fish meat paste products with dark-fleshed fishes. (1) Processing of meat paste product with sardine" 18 : 339-351, 1985
14 Steel RGD, "Principle and Procedures of Statistics. 1st ed" McGraw-Hill Kogakusha 187-221, 1980
15 Seki N, "Myofibrillar protein of fish. In: Fish protein" Koseisa-Koseigaku 7-20, 1977
16 Matsukura U, "Mode of degradation of myofibrillar protein by an endogenous protease, cathepsin L" 662 : 41-47, 1981
17 "KOSIS (Korean Statistical Information Service)"
18 Kim JS, "Fundamental and Application of Seafoods" Hyoil Publishing Co 403-436, 2007
19 You SG, "Fundamental Aquaculture" Gudeck Publishing Co 101-113, 2003
20 Park JW, "Functional protein additives in surimi gels" 59 : 525-527, 1994
21 Kim HS, "Fractionation of aminopeptidase from squid viscera and its utilization for debittering" Gyeongsang National University 2008
22 Okada M, "Effect of washing on the gelly forming ability of fish meat" 30 : 255-261, 1964
23 Pyeun JH, "Activity screening of the proteolytic enzymes reponsible for postmortem degradation of fish tissues" 29 : 296-308, 1996
24 Park DK, "A study on the material of fish paste using shark meats" 1 : 87-96, 1968