한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권3호
- /
- Pages.640-645
- /
- 2000
- /
- 0367-6293(pISSN)
감마선 조사된 개량메주의 보존 중 품질특성
Quality Characteristics of Gamma Irradiated-Grain Shape Improved Meju
-
김동호
(한국원자력연구소 방사선식품.생명공학연구팀) ;
- 이경행 (한국원자력연구소 방사선식품.생명공학연구팀) ;
-
육홍선
(한국원자력연구소 방사선식품.생명공학연구팀) ;
-
김재훈
(한국원자력연구소 방사선식품.생명공학연구팀) ;
-
신명곤
(우송대학교 식품생명공학부) ;
- 변명우 (한국원자력연구소 방사선식품.생명공학연구팀)
-
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)
- 발행 : 2000.06.30
초록
전통메주의 대체제품으로 시판되고 있는 낱알형 개량메주의 보존성 향상을 목적으로 메주에 0, 5, 10, 20 kGy의 선량으로 감마선을 조사하고
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