Effects of Irradiation and Fumigation on Color and Sensory Properties in the Parts of Dried Red Pepper during Storage |
Kim Byeong-Keun
(Department of Food Science & Technology, Kyungpook National University)
Kwon Youngju (Department of Food Science & Technology, Kyungpook National University) Noh Jungeun (Department of Food Science & Technology, Kyungpook National University) Kim Jeong-Sook (Department of Food Nutrition & Cookery, Keimyung College) Kim Dong-Ho (Korea Atomic Energy Research Institute) Kwon Joong-Ho (Department of Food Science & Technology, Kyungpook National University) |
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