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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.35 no.6 = no.172, 2003년, pp.1129 - 1134
이나영 (한국원자력연구소 방사선식품.생명공학연구팀) , 조철훈 (한국원자력연구소 방사선식품.생명공학연구팀) , 이원동 (한성기업(주) 식품연구소) , 김재현 (한국원자력연구소 방사선식품.생명공학연구팀) , 변명우 (한국원자력연구소 방사선식품.생명공학연구팀)
Changran jeotkal, a Korean traditional fermented seafood, was prepared as a pilot scale using a commercial method and irradiated at 0, 2.5, 5.0 and 10 kGy by gamma ray to investigate possibilities for further industrial application. To see the effectiveness and rapid industrialization, hot pepper po...
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