Comparison of the Effects of Gamma Ray and Electron Beam Irradiation to Improve Safety of Spices for Meat Processing
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Kim, Byung-Hee
(Department of Food Science and Biotechnology, Woosong University)
Kim, Hyun-Joo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) Yoon, Yo-Han (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) Shin, Myung-Gon (Department of Food Science and Biotechnology, Woosong University) Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) |
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