Evaluation of Sensory Quality of Spices Treated with Ethylene Oxide and Ionizing Radiation (Ethylene Oxide 처리(處理)와 방사선조사(放射線照射) 살균(殺菌) 향신료(香辛料)의 관능적(官能的) 품질평가(品質評價))
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- Korean Journal of Food Science and Technology
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- v.18 no.6
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- pp.427-430
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- 1986