Effect of Gamma-Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish Kimchi

✍ Scribed by Jeung Hee Lee; Ki-Teak Lee; Mee Ree Kim

• Book ID: 108826203
• Publisher: Institute of Food Technologists
• Year: 2005
• Tongue: English
• Weight: 832 KB
• Volume: 70
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2005.tb11466.x