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http://dx.doi.org/10.3746/jfn.2003.8.1.093

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)
Publication Information
Preventive Nutrition and Food Science / v.8, no.1, 2003 , pp. 93-95 More about this Journal
Keywords
sausage; nitrosamine reduction; packaging; irradiation;
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