Effects of Irradiation Temperature on the Sensory Quality Improvement of Gamma-irradiated Ganjang-gejang, Korean Traditional Marinated Raw Crab Portunus trituberculatus in Soybean Sauce |
Park, Jae-Nam
(Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Byun, Eui-Baek (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) Han, In-Jun (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) Song, Beom-Seok (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) Sohn, Hee-Sook (Department of Food Science & Human Nutrition, Chonbuk National University) Park, Sang-Hyun (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) Byun, Eui-Hong (Department of Food Science and Technology, Kongju National University) Yoon, Minchul (Food Safety Research Division, National Fisheries Research & Development Institute) Sung, Nak-Yun (Department of Food Science and Technology, Kongju National University) |
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