CO2 Packaging Combined with Irradiation Decreases Nitrosamine Formation in Pork Sausage |
Jo, Cheo-Run
(Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
Ahn, Hyun-Joo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) Son, Jun-Ho (Kore Advanced Food Research Institute) Kim, Jae-Hyun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) Chung, Young-Jin (Department of Food Science and Nutrition, Chungnam National University) Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) |
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