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KMID : 0881719870020010021
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Journal of Food Hygiene and Safety
1987 Volume.2 No. 1 p.21 ~ p.27
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Effects of Gamma Irradiation and Ethylene Oxide Fumigation on the Quality of Dried Marine Products (Shrimp, Anchovy)
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조한옥
변명우/권중호/이재원
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Abstract
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Ethylene oxide;Gamma irradiation;Shrimp;Anchovy;Mesophilic total bacteria;Aerobic spores;Acid tolerant bacteria;Coliforms;Molds;TBA-value;TMA-N;pH;Sensory quality
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KEYWORD
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FullTexts / Linksout information
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