| Autor: |
Na-Young Kim, Sung-A Jegal, Chun-Bae Son, Jong-Sook Kwon, Kyoung-Hee Kim, Hong-Sun Yook |
| Rok vydání: |
2006 |
| Předmět: |
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| Zdroj: |
Journal of the Korean Society of Food Science and Nutrition. 35:1031-1037 |
| ISSN: |
1226-3311 |
| DOI: |
10.3746/jkfn.2006.35.8.1031 |
| Popis: |
The purpose of this study was to investigate the physicochemical characteristics of gamma irradiated-commercial powdery soup under accelerated storage condition . TBA values increased with increment of irradiation dose, but were not affected by storage period. On the other hand, TBA values increased with increment of storage period in non-irradiated sample. pH of irradiated samples decreased as compared with that of non-irradiated sample and significantly decreased as elapse of storage period (p |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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