Effect of Irradiation Temperature on Physicochemical and Sensory Properties of Tarakjuk (Milk Porridge)-Reference-Cited by-同舟云学术

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

Published:2011-09-30 Issue:9 Volume:40 Page:1307-1313
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:

Han In-Jun,Song Beom-Seok,Lee Ju-Woon,Kim Jae-Hun,Choi Kap-Sung,Park Jeong-Ro,Chun Soon-Sil

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201129063824451.pdf

Reference35 articles.

Cited by 4 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 thermal pasteurization, freeze-drying, and gamma irradiation on donor human milk;Food Chemistry;2022-03

2. Quality differences of retorted Samgyetangs as affected by F0-value levels;Korean Journal of Food Preservation;2016-12

3. Toxicity Evaluation of Irradiated Tarakjuk for Three Months;Journal of the Korean Society of Food Science and Nutrition;2012-11-30

4. Effect of Antioxidant and Irradiation Treatment under Freezing Temperature Conditions on Physicochemical and Sensory Properties of Tarakjuk (Milk Porridge);Journal of the Korean Society of Food Science and Nutrition;2011-12-31

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