참고문헌 (22)

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2. Koehler, HH and Hare, MM : Vitamin contents of pre-prepared foods sampled from a hospital food service line. J. Am. Diet. Assoc. 82(6): 622, 1983 

3. Snyder, PO and Matthews, ME : Effects of Hot-holding on the nutritional quality of menu items in food service systems: A review. School Food SeI. Res. Rev. 8(1): 6, 1984 

4. Snyder, PO and Matthews, ME : Percent retention of vitamin C in whipped potatoes after preservice holding J. Am. Diet Assoc. 83(4): 454, 1983 

5. Kossovitas, C, Navab, M, Ang, CM and Livingston, GE : A comparison of chilled holding versus frozen storage on quality and wholesomeness of some prepared foods. J. Food Sci. 38:901-302, 1973 

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6. Jansen, GR, Harper, JM, Kylen, A, Shiegetomi, CT and Gaillis, LK : Pilot study to evaluate food delivery systems used in school lunch programs. II: nutritional value. School Food Serv Res Rev. 1:24-29, 1977 

7. Erdman, JW and Klein, BP : Harvesting, processing and cooking influences on vitamin C in foods. In:Seib PA, Tolbert BM, eds. Ascorbic Acid: Chemistry, Metabolism, and Uses. Washington, DC: American Chemical Society; pp.499-532, 1982 

8. Bognar, A : Nutritive value of chilled meals. In: Glew G, ed Advances in Catering Technology. London, England: Applied Sciences Publishers; pp.387-408, 1980 

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10. Williams, PG, Ross H and Brand-Miller JC : Ascorbic acid and 5-methyltetra- hydrofolate losses in cook/chill or cook/hot-hold foodservice system. J. Food Sci. 60:541-546, 1995 

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11. Dahl-Sawyer CA, Chen, JJ and Huang, PD : Cook/chill foodservice systems with conduction, convection and microwave reheat subsystems. Nutrient retention in beef loaf, potatoes and peas. J. Food Sci. 47:1089-1095, 1982 

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12. Ezell, BD and Wilcox, MS : Loss of vitamin C in fresh vegetables as related to wilting and temperature. J. Agric Food Chem. 7:507-509, 1959 

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13. Ezell, BD and Wilcox, MS : Loss of carotene in fresh vegetables as related to wilting and temperature, J. Agric Food Chem. 10:124-126, 1962 

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14. Thomas, RB and Tabekhia, MM : High performance liquid chromatographic analysis of B-vitamin in rice and rice products. J. Food Sci. 44:263-266, 1979 

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15. Kamman, JF, Labuza, TP and Warthesen, JJ : Thiamin and riboflavin analysis by high performance liquid chromatography. J. Food. Sci. 44:263-266, 1979 

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16. Wimalasiri P and RBH Wills : Simultaneous analysis of thiamin and riboflavin in foods by high performance liquid chromatography. J. of Chromatography, 318:412-416, 1985 

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17. Park, HO, Oh, HS and Yoon, S : The changes of Vit. $\D_{2}$ and Vit. $\B_{2}$ contents according to ultraviolet rays and cooking methods of mushrooms. Korean J. Dietary Culture 16(5):463-469, 2001 

18. Lim, WJ and Yoon, JS : The Problem on Riboflavin Content Inference of Common Food for Korean. J. Korean Soc. Food Nutr., 19(1): 73-79, 1990 

19. Paik, JJ and Kim H : Riboflavin in milk and milk products and the destructive effects of sunlight, J. of the Korean Nutrition Soc., 9(2):54-58, 1976 

20. Kim, HY : A study on total vitamin C content changes in process of food product flow and holding time of cooked soybean sprouts and fresh vegetables salads in food service operations. J. of Korean Soc. of Dietary Culture, 13(1):9-17, 1998 

21. Kim, HY : Changes in the riboflavin content of stir-fried sausage with vegetable and stir-fried garlic young stem at various cooking and holding process in Food Service Establishments( I ), Korean J. Soc. Food Cookery Sci. 18(4), 461-469, 2002 

22. Heller, CA, McCay, CM and Lyon, CB : Losses of vitamin in large-scale cookery. J. of Nutrition 26:377-383, 1943 

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