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방사선 조사와 Ethylene oxide 처리가 건조수산가공품(건새우, 건멸치)의 품질에 미치는 영향 KCI 등재

Effects of Gamma Irradiation and Ethylene Oxide Fumigation on the Quality of Dried Marine Products(Shrimp, Anchovy)

조한옥, 변명우, 권중호, 이재원
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한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
Vol.2 No.1 (1987.03)
pp.21-27
한국식품위생안전성학회 (Korean Society of Food Hygiene and Safety)
키워드
Ethylene oxideGamma irradiationShrimpAnchovyMesophilic total bacteriaAerobic sporesAcid tolerant bacteriaColiformsMoldsTBA-valueTMA-NpHSensory quality.
저자
  • 조한옥(한국에너지연구소 식품조사연구실) | H.O. Cho (Food Irradlation Dlvision, Korea Advanced Energy Research Institute, Seoul 131, Korea)
  • 변명우(한국에너지연구소, 식품조사연구실) | M.W. Byun (Food Irradlation Dlvision, Korea Advanced Energy Research Institute, Seoul 131, Korea)
  • 권중호(한국에너지연구소, 식품조사연구실) | J.H. Kwon (Food Irradlation Dlvision, Korea Advanced Energy Research Institute, Seoul 131, Korea)
  • 이재원(한국에너지연구소, 식품조사연구실) | J.W. Lee (Food Irradlation Dlvision, Korea Advanced Energy Research Institute, Seoul 131, Korea)
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조한옥, 변명우, 권중호, 이재원. (1987). 방사선 조사와 Ethylene oxide 처리가 건조수산가공품(건새우, 건멸치)의 품질에 미치는 영향. 한국식품위생안전성학회지, 2(1), 21-27.

H.O. Cho, M.W. Byun, J.H. Kwon, J.W. Lee. (1987). Effects of Gamma Irradiation and Ethylene Oxide Fumigation on the Quality of Dried Marine Products(Shrimp, Anchovy). Journal of Food Hygiene and Safety, 2(1), 21-27.

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