Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 26 Issue 5
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- Pages.557-560
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- 1994
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- 0367-6293(pISSN)
Prediction of Shelf-life of Noodles by Bacterial Count
세균수에 의한 국수의 저장성 예측
- Park, Hyun-Jung (Department of Food Science and Nutrition, Dankook University) ;
- Yu, In-Sil (Department of Food Science and Nutrition, Dankook University) ;
- Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
- Lee, Young-Soo (Department of Food Technology, Korea University) ;
- Kim, Young-Bae (Department of Food Technology, Korea University)
- 박현정 (단국대학교 식품영양학과) ;
- 유인실 (단국대학교 식품영양학과) ;
- 김성곤 (단국대학교 식품영양학과) ;
- 이영수 (고려대학교 식품공학과) ;
- 김영배 (고려대학교 식품공학과)
- Published : 1994.10.01
Abstract
The shelf-life of commercial fresh and cooked noodles stored at
비살균 제품인 생면(칼국수)과 숙민(우동, 냉면, 쫄면)을 대상으로