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1 허순구, "토마토가 함유된 저지방 유화형 소시지의 냉장 저장 중 품질 특성" 한국축산식품학회 26 (26): 297-305, 2006
2 Gould, W. V., "Tomato production, processing and technology" CTI Publications 3-254, 1992
3 Tapiero, H., "The role of carotenoids in the prevention of human pathologies" 58 : 100-110, 2004
4 Desmond, E., "The effects of tapioca starch, oat fibre and whey protein on the physical and sensory properties of low-fat beef burgers" 31 : 653-657, 1998
5 Candogan, K., "The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage" 215 : 305-309, 2002
6 Omoni, A. O., "The anti-carcinogenic and anti-atherogenic effects of lycopene: a review" 16 : 334-350, 2005
7 Kavanaugh, C. J., "The US food and drug administration’s evidence-based review for qualified health claims: Tomatoes, lycopene and cancer" 99 : 1074-1085, 2007
8 Sánchez-Escalante, A., "Stabilization of colour and odour of beef patties using lycopene-rich tomato and peppers as a source of antioxidants" 83 : 187-194, 2003
9 Goula, A. M., "Stability of lycopene during spray drying of tomato pulp" 38 : 479-487, 2005
10 Madsen, H. L., "Spices as antioxidants" 6 : 271-277, 1995
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