Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 14 Issue 2
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- Pages.151-156
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- 1985
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Cooking Qualities in Gamma-Irradiated Chicken
감마선(線) 조사(照射)된 닭고기의 조리적성(調理適性)
- Lee, Me-Kyung (Department of Home Economics, King Sejong University) ;
- Kim, Jong-Gun (Department of Home Economics, King Sejong University) ;
- Byun, Myung-Woo (Division of Food Irradiation, Korea Advanced Energy Research Institute) ;
- Kwon, Joong-Ho (Division of Food Irradiation, Korea Advanced Energy Research Institute) ;
- Cho, Han-Ok (Division of Food Irradiation, Korea Advanced Energy Research Institute)
- 이미경 (세종대학 가정학과) ;
- 김종군 (세종대학 가정학과) ;
- 변명우 (한국에너지연구소 식품조사연구실) ;
- 권중호 (한국에너지연구소 식품조사연구실) ;
- 조한옥 (한국에너지연구소 식품조사연구실)
- Published : 1985.05.30
Abstract
In order to develop a sanitary and economic storage method for chicken carcass by gamma-irradiation, the samples irradiated with 5 to 10 kGy were stored at 3 to
위생적이며 경제적인 저장법 개발을 목적으로
Keywords