1 최윤상, "Wheat Fiber 첨가가 Meat Batter의 품질에 미치는 영향" 한국축산식품학회 27 (27): 22-28, 2007
2 Steenblock RL, "The effects of oat fiber on the properties of light bologna and fat-free frankfurters" 66 : 1409-1415, 2001
3 Rakosky J, "Soy products for the meat industry" 18 : 1005-1009, 1970
4 Choe JH, "Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers" 93 : 849-854, 2013
5 AOAC [Association of Official Analytical Chemists] International, "Official methods of analysis of AOAC International" AOAC International 1990
6 Fernandez-Gines JM, "Meat products as functional foods: a review" 70 : R37-R43, 2005
7 Fernandez-Gines JM, "Lemon albedo as a new source of dietary fiber : application to bologna sausages" 67 : 7-13, 2004
8 Acton JC, "Functionality of muscle constituents in the processing of comminuted meat products" 18 : 99-121, 1983
9 Singh P, "Functional and edible uses of soy protein products" 7 : 14-28, 2008
10 M.M. Cabling, "Estimation of Genetic Associations between Production and Meat Quality Traits in Duroc Pigs" 아세아·태평양축산학회 28 (28): 1061-1065, 2015
1 최윤상, "Wheat Fiber 첨가가 Meat Batter의 품질에 미치는 영향" 한국축산식품학회 27 (27): 22-28, 2007
2 Steenblock RL, "The effects of oat fiber on the properties of light bologna and fat-free frankfurters" 66 : 1409-1415, 2001
3 Rakosky J, "Soy products for the meat industry" 18 : 1005-1009, 1970
4 Choe JH, "Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers" 93 : 849-854, 2013
5 AOAC [Association of Official Analytical Chemists] International, "Official methods of analysis of AOAC International" AOAC International 1990
6 Fernandez-Gines JM, "Meat products as functional foods: a review" 70 : R37-R43, 2005
7 Fernandez-Gines JM, "Lemon albedo as a new source of dietary fiber : application to bologna sausages" 67 : 7-13, 2004
8 Acton JC, "Functionality of muscle constituents in the processing of comminuted meat products" 18 : 99-121, 1983
9 Singh P, "Functional and edible uses of soy protein products" 7 : 14-28, 2008
10 M.M. Cabling, "Estimation of Genetic Associations between Production and Meat Quality Traits in Duroc Pigs" 아세아·태평양축산학회 28 (28): 1061-1065, 2015
11 Yapar A, "Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758)" 20 : 825-830, 2006
12 Eim VS, "Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage(sobrassada)" 80 : 173-182, 2008
13 S.C. Huang, "Effects of Wheat Fiber, Oat Fiber, and Inulin on Sensory and Physico-chemical Properties of Chinese-style Sausages" 아세아·태평양축산학회 24 (24): 875-880, 2011
14 Fernandez-Gines JM, "Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber" 68 : 710-714, 2003
15 Talukder S, "Effect of dietary fiber on properties and acceptance of meat products : a review" 55 : 1005-1011, 2015
16 Biswas AK, "Dietary fibers as functional ingredients in meat products and their role in human health" 2 : 45-54, 2011
17 Roberfroid M, "Dietary fiber, inulin, and oligofructose : a review comparing their physiological effects" 33 : 103-148, 1993
18 Talukder S, "Development of dietary fiber rich chicken meat patties using wheat and oat bran" 47 : 224-229, 2010
19 Ensor SA, "Comparative evaluation of whey protein concentrate, soy protein isolate and calcium-reduced nonfat dry milk as binders in an emulsion-type sausage" 52 : 1155-1158, 1987
20 Brown L, "Cholesterol-lowering effects of dietary fiber : a meta-analysis" 69 : 30-42, 1999
21 Choi YS, "Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber" 82 : 266-271, 2009
22 Choi YS, "Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber" 82 : 266-271, 2009
23 Grigelmo-Miguel N, "Characterisation of low-fat high-dietary fibre frankfurters" 52 : 247-256, 1999
24 박신영, "Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging" 한국축산식품학회 39 (39): 668-676, 2019