Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 1
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- Pages.7-12
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- 1999
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- 0367-6293(pISSN)
Effects of Antioxidants on Oxidation of Tallow by Gamma Irradiation
감마선 조사시 우지 산패억제를 위한 항산화제의 첨가효과
- Lee, Kyong-Haeng (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
- Yook, Hong-Sun (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
- Lee, Ju-Woon (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
- Kim, Sung (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
- Kim, Mi-Jung (Department of Food and Nutrition, Anyang University) ;
- Byun, Myung-Woo (Department of Food Irradiation, Korea Atomic Energy Research Institute)
- 이경행 (한국원자력연구소 방사선식품공학연구실) ;
- 육홍선 (한국원자력연구소 방사선식품공학연구실) ;
- 이주운 (한국원자력연구소 방사선식품공학연구실) ;
- 김성 (한국원자력연구소 방사선식품공학연구실) ;
- 김미정 (안양대학교 식품영양학과) ;
- 변명우 (한국원자력연구소 방사선식품공학연구실)
- Published : 1999.02.28
Abstract
The effects of antioxidants, ascorbyl palmitate (AP),
우지에 항산화제로 ascorbyl palmitate (AP),