Effects of Gamma Irradiation and Ethylene Oxide Fumigation on the Quality of Dried Marine Products (Shrimp, Anchovy) (방사선 조사가 Ethylene oxide 처리가 건조수산가공품(건새우, 건멸치)의 품질에 미치는 영향)
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- Journal of Food Hygiene and Safety
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- v.2 no.1
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- pp.21-27
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- 1987