한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권3호
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- Pages.640-645
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- 2000
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- 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