Application of Different Techniques to Detect the Presence of Gamma-irradiated Component in Low Quantity in Non-irradiated Mushroom Powders

Joong-Ho Kwon; Hye-Jin Park; Gui-Ran Kim; Jae-Jun Ahn; Kashif Akram

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Application of Different Techniques to Detect the Presence of Gamma-irradiated Component in Low Quantity in Non-irradiated Mushroom Powders

Joong-Ho Kwon ¹ ; Hye-Jin Park ; Gui-Ran Kim ; Jae-Jun Ahn ; Kashif Akram

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Joong-Ho Kwon et al. Application of Different Techniques to Detect the Presence of Gamma-irradiated Component in Low Quantity in Non-irradiated Mushroom Powders. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/application-of-different-techniques-to-detect-the-presence-of-gamma-irradiated-c?lang=en>. Acesso em: 15 Nov. 2026. Copy citation

Joong-Ho Kwon, 2022, Application of Different Techniques to Detect the Presence of Gamma-irradiated Component in Low Quantity in Non-irradiated Mushroom Powders. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/application-of-different-techniques-to-detect-the-presence-of-gamma-irradiated-c?lang=en>. Copy citation

Joong-Ho Kwon. (2022, May). Application of Different Techniques to Detect the Presence of Gamma-irradiated Component in Low Quantity in Non-irradiated Mushroom Powders. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Joong-Ho Kwon, Application of Different Techniques to Detect the Presence of Gamma-irradiated Component in Low Quantity in Non-irradiated Mushroom Powders. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/application-of-different-techniques-to-detect-the-presence-of-gamma-irradiated-c?lang=en Copy citation

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¹ Department of Food Science and Technology, Kyungpook National University, Daegu, Korea

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Food Analysis

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