참고문헌 (26)

1. Food Technol. Acton J.C. 7367 23 1969 Prebended and prerigor meat in sausage emulsions 

2. ACTON, J.C., SAFFLE, R.L.. EMULSIFYING CAPACITY OF MUSCLE PROTEIN: PHASE VOLUMES AT EMULSION COLLAPSE. Journal of food science : an official publication of the Institute of Food Technologists, vol.37, no.6, 904-906.

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3. Meat Processing Anderson H.V. 7 2 1967 How the small plant can profitability use least cost sausage formulation 

4. Food Technol. Borton R.J. 506 22 1968 Emulsifying capacities and emulsion stability of dilute meat slurries' from various meat trimmings 

5. Brown D.D.1972.A study of factors affecting stability and quality.Ph.D. thesis Univ. of Georgia Athens GA. 

6. CARPENTER, J. A., SAFFLE, R. L.. A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats. Journal of food science : an official publication of the Institute of Food Technologists, vol.29, no.6, 774-781.

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7. Comer, F.W.. Functionality of Fillers in Comminuted Meat Products. Canadian Institute of Food Science and Technology journal: Journal de l'Institut canadien de science et technologie alimentaire, vol.12, no.4, 157-165.

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8. GILLETT, T. A., MEIBURG, D. E., BROWN, C. L., SIMON, S.. PARAMETERS AFFECTING MEAT PROTEIN EXTRACTION AND INTERPRETATION OF MODEL SYSTEM DATA FOR MEAT EMULSION FORMATION. Journal of food science : an official publication of the Institute of Food Technologists, vol.42, no.6, 1606-1610.

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9. Die Fleischwirtschaft Hamm R. 73 53 1973 The importance of the water‐binding capacity of meat when manufacturing frankfurter‐type sausages 

10. Food Technol. Hansen L.J. 565 14 1960 Emulsion formation in finely comminuted sausage 

11. HEGARTY, G. R., BRATZLER, L. J., PEARSON, A. M.. Studies on the Emulsifying Properties of Some Intracellular Beef Muscle Proteins^ab. Journal of food science : an official publication of the Institute of Food Technologists, vol.28, no.6, 663-668.

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12. Food Technol. Inklaar P.A. 103 23 1969 Determining the emulsifying and emulsion stabilizing capacity of protein meat additives 

13. Johnson, Dale W.. Functional properties of oilseed proteins. Journal of the American Oil Chemists' Society : JAOCS, vol.47, no.10, 402-407.

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14. J. Am. Oil Chemists' Soc. Kinsella J.E. 242 56 1979 10.1007/BF02671468 Functional properties of soy proteins 

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15. The Science of Meat and Products Kramlich W.E. 484 1971 

16. “Processed Meats Kramlich W.E. 1973 

17. Porteous, J.D.. Some Physico-chemical ‘Constants’ of Various Meats for Optimum Sausage Formulation. Canadian Institute of Food Science and Technology journal: Journal de l'Institut canadien de science et technologie alimentaire, vol.12, no.3, 145-148.

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18. “Minitab Student Handbook Ryan T.A. 1976 

19. “Linear Programming ‐ Meat Blending Saffle R.L. 1966 

20. Food Technol. Saffle R.L. 119 18 12 1964 Quantitative determination of salt soluble protein in various types of meat 

21. Food Emulsions Schut J. 447 1976 

22. SMITH, G. C., JUHN, HYUNIL, CARPENTER, Z. L., MATTIL, K. F., CATER, C. M.. EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS. Journal of food science : an official publication of the Institute of Food Technologists, vol.38, no.5, 849-854.

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23. Food Technol. Swift C.E. 468 15 1961 Comminuted meat emulsions, the capacity of meats for emulsifying fat 

24. Food Technol. Swift C.E. 224 17 1963 Comminuted meat emulsions: Factors affecting meat proteins as emulsion stabilizers 

25. Food Technol. Trautman J.C. 12 18 1964 Fat emulsifying properties of prerigor and postrigor pork proteins 

26. TSAI, R., CASSENS, R. G., BRISKEY, E. J.. THE EMULSIFYING PROPERTIES OF PURIFIED MUSCLE PROTEINS. Journal of food science : an official publication of the Institute of Food Technologists, vol.37, no.2, 286-288.

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