학술저널
Effect of Autoclaving and Irradiation on Microbiological Safety and Quality of Ready-to-Eat Bulgogi
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제30권 제5호
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2010.10780 - 786 (7 pages)
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This study compared the effects of autoclaving (AC; 121℃ for 15 min), gamma (GR), and electron beam irradiation (EB; 0-20 kGy) on the microbial, physicochemical, and sensory properties of ready-to-eat bulgogi during storage at 35℃ for 90 d. No viable cells were observed (p
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