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Estimating variation in the microbiological quality of seasoned soybean sprouts using probability model  

Park, Jin-Pyo (Department of Computer Engineering, Kyungnam University)
Publication Information
Journal of the Korean Data and Information Science Society / v.21, no.5, 2010 , pp. 909-916 More about this Journal
Abstract
This study aims to establish storage stability conditions for cook-chilled korean ethenic foods. In order to achieve this aims, we establish a probability model of microbial counts of cook-chilled korean side dishes product-seasoned soybean sprouts. And seasoned soybean sprouts were stored during 1 to 5 days under constant temperature conditions at 0, 5, 10 and $15^{\circ}C$. Next we find confidence intervals for variation in the microbiological quality of seasoned soybean sprouts.
Keywords
Bootstrap confidence interval; cook-chill; korean ethenic food; microbial counts;
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Times Cited By KSCI : 4  (Citation Analysis)
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