Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid

Journal of Food Protection

Volumn 63, Issue 7, 2000, Pages 934-939

  Byun, Myung Woo ^a   Kyong Haeng, Lee ^a   Dong Ho, Kim ^a   Jae Hun, Kim ^a   Yook, Hong Sun ^a   Ahn, Hyun Joo ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION; FERMENTED PRODUCT; FOOD ADDITIVE; FOOD PROCESSING; GAMMA RADIATION; HYPOXANTHINE; IRRADIATION; MICROBIAL ACTIVITY; ORGANOLEPTIC PROPERTY; SALINITY; SALT; SODIUM CHLORIDE; TRIMETHYLAMINE;

CEPHALOPODA; TODARODES PACIFICUS;

EID: 0343517072     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.7.934     Document Type: Article

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