Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 3
- /
- Pages.640-645
- /
- 2000
- /
- 0367-6293(pISSN)
Quality Characteristics of Gamma Irradiated-Grain Shape Improved Meju
감마선 조사된 개량메주의 보존 중 품질특성
- Kim, Dong-Ho (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
- Lee, Kyong-Haeng (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
- Yook, Hong-Sun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
- Kim, Jae-Hoon (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
- Shin, Myung-Gon (School of Food Technology, Woosong University) ;
- Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
- 김동호 (한국원자력연구소 방사선식품.생명공학연구팀) ;
- 이경행 (한국원자력연구소 방사선식품.생명공학연구팀) ;
- 육홍선 (한국원자력연구소 방사선식품.생명공학연구팀) ;
- 김재훈 (한국원자력연구소 방사선식품.생명공학연구팀) ;
- 신명곤 (우송대학교 식품생명공학부) ;
- 변명우 (한국원자력연구소 방사선식품.생명공학연구팀)
- Published : 2000.06.30
Abstract
The effect of gamma-irradiation on the quality changes of the grain shape improved Meju was studied. Meju was prepared, irradiated at 0, 5, 10 and 20 kGy, and then stored at
전통메주의 대체제품으로 시판되고 있는 낱알형 개량메주의 보존성 향상을 목적으로 메주에 0, 5, 10, 20 kGy의 선량으로 감마선을 조사하고