Gamma Irradiation and Fermentation
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-42457-6_7
Reference34 articles.
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3. Byun, M. W., Lee, K. H., Kim, D. H., Kim, J. H., Yook, H. S., & Ahn, H. J. (2000). Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid. Journal of Food Protection, 63(7), 934–939.
4. Byun, M.-W., Son, J.-H., Yook, H.-S., Jo, C., & Kim, D.-H. (2002). Effect of gamma irradiation on the physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang. Radiation Physics and Chemistry, 64(3), 245–248.
5. Cieśla, K., Salmieri, S., Lacroix, M., & Le Tien, C. (2004). Gamma irradiation influence on physical properties of milk proteins. Radiation Physics and Chemistry, 71(1–2), 95–99.
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