1 김현주, "키토산 코팅 및 감마선 조사에 의한 계란에 오염된 위해 미생물 제어 및 영양학적 특성 평가" 한국가금학회 37 (37): 35-41, 2010
2 김미라, "난백 거품형성능력 및 안정성 평가를 위한 간편 측정방법과 실용성 검증" 한국식품과학회 36 (36): 728-732, 2004
3 Park, J. Y., "Use of ozone sterilization for food industry" 33 : 50-57, 2000
4 Clark, D. C., "The effect of irradiation on the functional properties of spray-dried egg white protein" 5 : 541-548, 1992
5 Phillips, L. G., "Structure- function properties of food proteins" Academic Press 1994
6 Jones, F. T., "Salmonella contamination in commercial eggs and an egg production facility" 74 : 753-757, 1995
7 Kim, J. W., "Quality changes of egg product during storage. Korean J. Food Sci. Technol" 30 : 1480-1483, 1998
8 Gast, R. K., "Penetration of Salmonella enteritidis and Salmonella heidelberg into egg yolks in an in vitro contamination model" 84 : 621-625, 2005
9 Buege, J. A., "Microsomal lipid peroxidation" 52 : 302-308, 1978
10 Khadre, M. A., "Microbiological aspects of ozone applications in food a review" 6 : 1242-1252, 2001
1 김현주, "키토산 코팅 및 감마선 조사에 의한 계란에 오염된 위해 미생물 제어 및 영양학적 특성 평가" 한국가금학회 37 (37): 35-41, 2010
2 김미라, "난백 거품형성능력 및 안정성 평가를 위한 간편 측정방법과 실용성 검증" 한국식품과학회 36 (36): 728-732, 2004
3 Park, J. Y., "Use of ozone sterilization for food industry" 33 : 50-57, 2000
4 Clark, D. C., "The effect of irradiation on the functional properties of spray-dried egg white protein" 5 : 541-548, 1992
5 Phillips, L. G., "Structure- function properties of food proteins" Academic Press 1994
6 Jones, F. T., "Salmonella contamination in commercial eggs and an egg production facility" 74 : 753-757, 1995
7 Kim, J. W., "Quality changes of egg product during storage. Korean J. Food Sci. Technol" 30 : 1480-1483, 1998
8 Gast, R. K., "Penetration of Salmonella enteritidis and Salmonella heidelberg into egg yolks in an in vitro contamination model" 84 : 621-625, 2005
9 Buege, J. A., "Microsomal lipid peroxidation" 52 : 302-308, 1978
10 Khadre, M. A., "Microbiological aspects of ozone applications in food a review" 6 : 1242-1252, 2001
11 Clark, D. S., "Microbial ecology of foods" Academic Press 189-192, 1980
12 Rodriguez-romo, L. A., "Inactivation of Salmonella enterica Serovar Enteritidis on shell eggs by ozone and UV radiation" 68 : 711-717, 2005
13 Schoeni, J. L., "Growth and penetration of Salmonella enteritidis, Salmonella heidelberg and Salmonella typhimurium in egg" 24 : 385-396, 1995
14 김현주, "Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage" 한국축산식품학회 30 (30): 603-608, 2010
15 Liu, X. D., "Effect of irradiation on foaming properties of egg white proteins" Poultry Science Association Inc. 88 (88): 2435-2441, 200911
16 Liu, X. D., "Effect of combination of chitosan coating and irradiation on physicochemical and functional properties of chicken egg during room-temperature storage" 78 : 589-591, 2009
17 최준호, "Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers" 한국축산식품학회 30 (30): 13-19, 2010
18 Gast, R. K., "Detection and enumeration of Salmonella enterotidis in fresh and stored egg laid by experimentally infercted hens" 55 : 155-156, 1992
19 주선태, "Conjugated Linoleic Acid(CLA)의 급여가 계란의 품질에 미치는 영향" 한국축산식품학회 22 (22): 252-258, 2002
20 Wong, Y. C., "Comparison between irradiated and thermally pasteurized liquid egg white on functional, physical, and microbiological properties" 75 : 803-808, 1996
21 You, Y. M., "Changes in quality of egg with storage temperature and time" 3 : 119-124, 2003
22 Luck, E., "Antimicrobial food additives. 2nd ed." Springer-Verlag 42-, 1998
23 Ko, K. Y., "An economic and simple purification procedure for the large-scale production of ovotransferrin from egg white" 87 : 1441-1450, 2008