Changes of Chemical Properties in Processing of Low Salted and Fermented Shrimp Using Gamma Irradiation immediately before Optimum Fermentation (저염 새우젓 제조를 위한 최적 숙성직전의 감마선 조사시 화학적 품질변화)
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- Korean Journal of Food Science and Technology
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- v.32 no.5
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- pp.1051-1057
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- 2000