Comparison of the Effects of Gamma Ray and Electron Beam Irradiation to Improve Safety of Spices for Meat Processing-Reference-Cited by-同舟云学术

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Comparison of the Effects of Gamma Ray and Electron Beam Irradiation to Improve Safety of Spices for Meat Processing

Published:2010-02-28 Issue:1 Volume:30 Page:124-132
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Kim Byung-Hee,Kim Hyun-Joo,Yoon Yo-Han,Shin Myung-Gon,Lee Ju-Woon

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201011764904471.pdf

Reference21 articles.

1. Methods for detecting carcinogens and mutagens with the salmonella/mammalian-microsome mutagenicity test

2. Microbiological quality of some retail spices in India

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Effect of Irradiation on Meat Products;Food Science of Animal Resources;2024-07

2. Effect of gamma radiation processing on turmeric: Antioxidant activity and curcumin content;Radiation Physics and Chemistry;2018-11

3. Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork;Korean Journal for Food Science of Animal Resources;2014-08-31

4. Comparison of the effects of gamma ray, electron beam, and X-ray irradiation to improve safety of black pepper powder;Korean Journal of Food Preservation;2014-06

5. Growth Inhibition against Contaminants in Aseptic Chocolate Milk Using Physicochemical Methods;Journal of the Korean Society of Food Science and Nutrition;2011-08-31

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