Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi

Radiation Physics and Chemistry

Volumn 68, Issue 5, 2003, Pages 851-856

  Jo, C ^a   Kim, D H ^a   Shin, M G ^b   Kang, I J ^c   Byun, M W ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

^b Woosong University   (South Korea)

^c Hallym University   (South Korea)

Author keywords

Bulgogi; Irradiation; Quality; Safety; Traditional meat products

Indexed keywords

COLIFORM BACTERIA; DOSIMETRY; GAMMA RAYS; HEAT TREATMENT; MEATS; MICROORGANISMS;

HEAT STERILIZATION;

IRRADIATION;

AGAR; PROTEINASE;

ARTICLE; COLIFORM BACTERIUM; ENZYME ACTIVITY; FOOD CONTAMINATION; FOOD QUALITY; FOOD SAFETY; HEAT TREATMENT; IRRADIATION; KOREA; MEAT INDUSTRY; PASTEURIZATION; ROOM TEMPERATURE; SALMONELLA; SENSORY EVALUATION; SHIGELLA; TEMPERATURE SENSITIVITY; THERMOPHILIC BACTERIUM;

EID: 0242570630     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0969-806X(03)00328-1     Document Type: Article

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