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- Title
- Effect of pectin-based edible coating containing green tea powder on the quality of irradiated pork patty
- Creators
- Hojin KangCheorun Jo - Korea Atomic Energy Research InstituteJoon-Ho KwonJang Ho Kim - Korea Atomic Energy Research InstituteHun-Jong ChungMyung-Woo Byun - Korea Atomic Energy Research Institute
- Publication Details
- Food Control, Vol.18, pp.430-435
- Identifiers
- 996630951901851
- Academic Unit
- Margaret Ritchie School of Family and Consumer Sciences
- Language
- English
- Resource Type
- Journal article