Quality attributes of low salt Changran Jeotkal (aged and seasoned intestine of Alaska pollock, Theragra chalcogramma) developed using gamma irradiation-Reference-Cited by-同舟云学术

Quality attributes of low salt Changran Jeotkal (aged and seasoned intestine of Alaska pollock, Theragra chalcogramma) developed using gamma irradiation

Published:2004-09 Issue:6 Volume:15 Page:435-440
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Jo C,Lee W.D,Kim D.H,Kim J.H,Ahn H.J,Byun M.W

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference19 articles.

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3. Changes in microbiological and general qualities in gamma irradiated Doenjang (fermented soybean paste);Byun;Food Science and Biotechnology,2001

4. Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid;Byun;Journal of Food Protection,2000

5. Low sodium/high potassium fermented sauces;Camirand;Food Technology,1983

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