Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 21 Issue 2
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- Pages.185-191
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- 1989
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- 0367-6293(pISSN)
The Combined Effect of Heat Treatment and Irradiation on the Inactivation of Major Lactic Acid Bacteria Associated with Kimchi Fermentation
김치의 숙성관련 주요 젖산균 살균에 대한 가열처리와 방사선 조사의 병용효과
- Byun, Myung-Woo (Division of Food Irradiation, Korea Advanced Energy Research Institute) ;
- Cha, Bo-Sook (Division of Food Irradiation, Korea Advanced Energy Research Institute) ;
- Kwon, Joong-Ho (Division of Food Irradiation, Korea Advanced Energy Research Institute) ;
- Cho, Han-Ok (Division of Food Irradiation, Korea Advanced Energy Research Institute) ;
- Kim, Woo-Jung (Department of Food Science, King Sejong University)
- 변명우 (한국에너지연구소 식품조사연구실) ;
- 차보숙 (한국에너지연구소 식품조사연구실) ;
- 권중호 (한국에너지연구소 식품조사연구실) ;
- 조한옥 (한국에너지연구소 식품조사연구실) ;
- 김우정 (세종대학교 식품공학과)
- Published : 1989.04.01
Abstract
The combined effects of heat treatment and
김치발효에 관련된 주요젖산균의 방사선 조사, 열처리와의 병용처리에 의한 효과실험에 있어서 단독처리시 방사선 감수성 (
Keywords
- Kimchi fermentation;
- radiosensitivity;
- lactic acid bacteria;
- heat sensitization;
- dose multiplying factors