Combined effects of heating and γ-irradiation on the microbiological and sensory characteristics ofGochujang(Korean fermented red pepper paste) sauce during storage

✍ Scribed by Jae-Nam Park; Jin-Gyu Park; In-Jun Han; Beom-Seok Song; Jong-il Choi; Jae-Hun Kim; Hee-Sook Sohn; Ju-Woon Lee

• Publisher: The Korean Society of Food Science and Technology
• Year: 2010
• Tongue: English
• Weight: 175 KB
• Volume: 19
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-010-0174-z