Identification of Bulgogi Sauce Added with Low Quantity of Electron Beam-Irradiated Garlic Powders by Thermoluminescence Analysis: An Inter-Laboratory Study
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Ahn, Jae-Jun
(School of Food Science & Biotechnology, Kyungpook National University)
Lee, Jeongeun (Dept. of Food, Nutrition and Cook, Taegu Science University) Baek, Ji-Yeong (Advanced Radiation Technology Institute, Korea Atomic & Energy Research Institute) Jeong, Il-Yun (Advanced Radiation Technology Institute, Korea Atomic & Energy Research Institute) Kwon, Joong-Ho (School of Food Science & Biotechnology, Kyungpook National University) |
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