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KMID : 0881719870020010029
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Journal of Food Hygiene and Safety
1987 Volume.2 No. 1 p.29 ~ p.34
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Storeability and Cooking Property of Dried Oak Mushroom Treated with Ethylene Oxide and Gamma Radiation
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김영재
김종군/조한옥/변명우/권중호
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Abstract
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Ethylene oxide Gamma irradiation;Dried oak mushroom;Microbiological quality;Physical quality;Cooking quality;Hydration rate;Sensory evaluation;General molds;Xerophilic mold;Coliforms
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FullTexts / Linksout information
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