Toxicity Evaluation of Irradiated Tarakjuk for Three Months-Reference-Cited by-同舟云学术

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Toxicity Evaluation of Irradiated Tarakjuk for Three Months

Published:2012-11-30 Issue:11 Volume:41 Page:1534-1539
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Yin Xing Fu,Jeon Young Eun,Kim Tae-Keun,Shim Jae-Hoon,Kang Il-Jun

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201201052160130.pdf

Reference10 articles.

1. Effect of Irradiation Temperature on Physicochemical and Sensory Properties of Tarakjuk (Milk Porridge)

2. Improvement of shelf stability and processing properties of meat products by gamma irradiation

3. High-dose processing and application to Korean space foods

Cited by 2 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. Toxicological and radiological safety of chicken meat irradiated with 7.5 MeV X-rays;Radiation Physics and Chemistry;2018-03

2. Acute and Subchronic Toxicity of Gamma-Irradiated Orange;Journal of the Korean Society of Food Science and Nutrition;2015-09-30

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