1 김일석, "양념으로 사전 숙성하여 진공포장한 사슴고기의 냉장저장 중 품질 변화" 한국축산식품학회 25 (25): 442-448, 2005
2 진상근, "수세 횟수가 계육 수리미의 품질 특성에 미치는 영향" 한국축산식품학회 25 (25): 265-270, 2005
3 Do, J.R, "Trends and Development Direction in Industry of Marine Processing" 40 : 69-82, 2007
4 MOMAF, "Static Database for Fisheries Production"
5 Park, S, "Salt, cryoprotectants and preheating temperature effects on surimi-like material from beef or pork" 61 : 790-795, 1996
6 Hickson, D.W, "Rheological pro- perties of two heat-induced protein gels" 47 : 783-785, 1982
7 Lee, S.K, "Quality properties surimi from mechanically debonded chicken meat as affected by sodium chloride concentration of washing solution" 41 : 679-686, 1999
8 bilo-Munizaga1, G, "Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity" 38 : 47-57, 2005
9 AOAC, "Official methods of analysis. 15th ed"
10 강근호, "NaCl 첨가량이 돈육수리미의 젤 특성에 미치는 효과" 한국축산식품학회 26 (26): 20-27, 2006
1 김일석, "양념으로 사전 숙성하여 진공포장한 사슴고기의 냉장저장 중 품질 변화" 한국축산식품학회 25 (25): 442-448, 2005
2 진상근, "수세 횟수가 계육 수리미의 품질 특성에 미치는 영향" 한국축산식품학회 25 (25): 265-270, 2005
3 Do, J.R, "Trends and Development Direction in Industry of Marine Processing" 40 : 69-82, 2007
4 MOMAF, "Static Database for Fisheries Production"
5 Park, S, "Salt, cryoprotectants and preheating temperature effects on surimi-like material from beef or pork" 61 : 790-795, 1996
6 Hickson, D.W, "Rheological pro- perties of two heat-induced protein gels" 47 : 783-785, 1982
7 Lee, S.K, "Quality properties surimi from mechanically debonded chicken meat as affected by sodium chloride concentration of washing solution" 41 : 679-686, 1999
8 bilo-Munizaga1, G, "Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity" 38 : 47-57, 2005
9 AOAC, "Official methods of analysis. 15th ed"
10 강근호, "NaCl 첨가량이 돈육수리미의 젤 특성에 미치는 효과" 한국축산식품학회 26 (26): 20-27, 2006
11 Wu,M.C, "Manufacture of surimi-based products. In Surimi Technology" Marcel Dekker 1992
12 Murakawa, Y, "Inhibitory effect of oxidaized lipid on the thermal gelation of Alaska pollack (Theragra chalcogramma) surimi" 82 : 455-463, 2003
13 Okada,M, "History of surimi technology in Japan. In Surimi Technology" Marcel Dekker 1992
14 Woo,S.K, "Effects of phosphate complex on the functional properties of fish meat paste" 10 : 544-548, 1997
15 Okada,M, "Effect of washing on the gelly forming ability of fish meat" 30 : 255-261, 1964