Food Science and Preservation (한국식품저장유통학회지)
- Volume 1 Issue 1
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- Pages.21-27
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- 1994
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Comparative Effects of Υ-irradiation and Ethylene Oxide Fumigation on the Quality of Carrot Powder
Υ-선 및 훈증제 처리가 당근분말의 품질에 미치는 영향
Abstract
For the purpose of improving microbiolgical quality of carrot powder, which is being used as minor ingredients of convenience foods, comparative influence of Υ-irradiation and ethylene oxide(E.O) fumigation was investigated with emphasis on sterilizating effect and physicochemical propertied Carrot powder sample was contaminated with thermophiles 4.0
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