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2 우관식, "품종별 팥 메탄올 추출물의 항산화성분 및 항산화활성" 한국식품과학회 42 (42): 693-698, 2010
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8 AOAC, "Official Method of Analysis. 16th ed" Associationof official Analytilal chemists 1995
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1 안동현, "한국 토종 닭고기의 정미 성분 중 유리아미노산과 핵산관련물질에 대한 연구" 한국식품영양과학회 31 (31): 547-552, 2002
2 우관식, "품종별 팥 메탄올 추출물의 항산화성분 및 항산화활성" 한국식품과학회 42 (42): 693-698, 2010
3 양희태, "청정닭고기와 일반닭고기의 영양성분에 대한 연구" 한국식품영양학회 16 (16): 187-191, 2003
4 Moore, S.M, "The correlation ofchemical and physical corn kernel traits with production performancein broiler chickens and laying hens" 87 : 665-676, 2008
5 Kiyohara, R., "Supplemental arachidonic acid-enriched oil improvesthe taste of thigh meat of Hinai-jidori chickens" 90 : 1817-1822, 2010
6 Manabe, K. M., "Sensorychanges in umami taste of inosine-5’-monophosphatesolution after heating" 56 : 1429-1432, 1991
7 Sung, S. K., "Postmortemchanges in the physico-chemical characteristics of Koreannative chicken" 25 : 55-64, 1998
8 AOAC, "Official Method of Analysis. 16th ed" Associationof official Analytilal chemists 1995
9 Cherian, G., "Muscle fatty acid composition and thiobarbituricacid-reactive substances of broilers fed different cultivars ofsorghum" 81 : 1415-1420, 2002
10 Ding, H., "Identificationof broiler chicken meat using a visible/near infrared spectroscopictechnique" 79 : 1382-1388, 1999
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17 Dadgar, S., "Effect of acute cold exposure,age, sex, and lairage on broiler breast meat quality" 90 : 444-457, 2011
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19 Nguyen, T. T, "Decomposition of flavorenhancers, monosodium glutamate, inosine-5’-monophosphateand guanosine-5’-monophosphate during canning" 50 : 812-814, 1985
20 Berri, C., "Consequence of muscle hypertrophy on characteristics ofPectoralis major muscle and breast meat quality of broilerchickens" 85 : 2005-2011, 2007
21 Wattanachant, S., "Composition, color, and texture of Thai indigenous andbroiler chicken muscles" 83 : 123-128, 2004
22 전희준, "Comparison of the Chemical Composition, Textural Characteristics, and Sensory Properties of North and South Korean Native Chickens and Commercial Broilers" 한국축산식품학회 30 (30): 171-178, 2010
23 Petracci, M., "Color variation and characterization of broiler breast meatduring processing in Italy" 83 : 2086-2092, 2004
24 Palka, K, "Changes in intramuscular connective tissueand collagen solubility of bovine M.semitendinosus duringretorting" 53 : 189-194, 1999
25 Moody, W. G, "Beef flavour- a review" 37 : 227-232, 1983
26 OECD-FAO, "Agricultural Outlook 2009-2018" Organizationfor Economic Cooperation and Development – Foodand Agriculture Organization of the United Nation