한국식품저장유통학회지 (Food Science and Preservation)
- 제1권1호
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- Pages.21-27
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- 1994
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Υ-선 및 훈증제 처리가 당근분말의 품질에 미치는 영향
Comparative Effects of Υ-irradiation and Ethylene Oxide Fumigation on the Quality of Carrot Powder
초록
For the purpose of improving microbiolgical quality of carrot powder, which is being used as minor ingredients of convenience foods, comparative influence of Υ-irradiation and ethylene oxide(E.O) fumigation was investigated with emphasis on sterilizating effect and physicochemical propertied Carrot powder sample was contaminated with thermophiles 4.0