[ 한국식품위생안전성학회지 ] Vol.2, No.1 | 1987
방사선 조사가 Ethylene oxide 처리가 건조수산가공품(건새우, 건멸치)의 품질에 미치는 영향
Effects of Gamma Irradiation and Ethylene Oxide Fumigation on the Quality of Dried Marine Products (Shrimp, Anchovy))
Keyword : Ethylene oxide;Gamma irradiation;Shrimp;Anchovy;Mesophilic total bacteria;Aerobic spores;Acid tolerant bacteria;Coliforms;Molds;TBA-value;TMA-N;pH;Sensory quality
Author's : 조한옥(한국에너지연구소, 식품조사연구실); 변명우(한국에너지연구소, 식품조사연구실); 권중호(한국에너지연구소, 식품조사연구실); 이재원(한국에너지연구소, 식품조사연구실);
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