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조철훈 (Radiation Physics and Chemistry, Vol98: 22-28, 2014)
작성일
2015-02-09
조회수
82


Hyun-Joo Kim, Samooel Jung, Hae In Yong, Young Sik Bae, Suk Nam Kang,
Il Suk Kim, Cheorun Jo

Improvement of microbiological safety and sensorial quality of pork
jerky by electron beam irradiation and by addition of onion peel
extract and barbecue flavor

Radiation Physics and Chemistry

Elsevier Ltd

Vol. 98 (2014)

22–28

 첨부파일:
조철훈-김현주-20140531-SCI.pdf (386.95KB)
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