Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce

Author: Kim J.H.   Ahn H.J.   Yook H.S.   Kim K.S.   Rhee M.S.   Ryu G.H.   Byun M.W.  

Publisher: Elsevier

ISSN: 0969-806X

Source: Radiation Physics and Chemistry, Vol.69, Iss.2, 2004-02, pp. : 179-187

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