논문 상세보기
한국식품저장유통학회지 (Korean J. Food Preserv.)
(한국식품저장유통학회지)
제2권 제1호 (1995.06)
pp.203-207
pp.203-207
한국식품저장유통학회
(The Korean Society of Food Preservation)
초록
Spices(Tumeric, Celery-seed, Cumin, Black pepper, Coriander) were irradiated at dose levels of 0, 5, 7 and 9kGy using Co60 source and stored at room temperature. After 12 months of storage following 9kGy irradiated spice, total aerobic bacteria were significantly decreased. When the irradiation dose was 7kGy, microbial levels showed l02-103 levels. However, total lactic acid bacteria and E-coli were shown negative at below 5kGy.
저자
