Development of Ready-to-Eat Bulgogi Sauce with No Change of Sensory Properties after High-Dose Irradiation |
Shin, Mee-Hye
(Department of Food Technology and Services, Eulji University)
Park, Jin-Gyu (Fisheries Economic Institute, National Federation of Fisheries Cooperatives) Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) |
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