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NTIS 바로가기Journal of food safety, v.34 no.4, 2014년, pp.283 - 291
Heo, Chan (Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143‐) , Kim, Hyun Wook (701, South Korea) , Ko, Kyung Yuk (Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143‐) , Kim, Kee‐Tae (701, South Korea) , Paik, Hyun‐Dong (Division of Food Additives and Packaging, Department of Food Safety Evaluation, Ministry of Food Drug Safety, Chungbuk, South Korea)
AbstractPredictive models to describe the growth of Bacillus cereus in tteokgalbi were developed during storage under various temperatures (5–25C) and inoculation levels (2 and 3 log) to estimate the shelf life. To develop primary models, the observed data were applied to the Baranyi and Gompe...
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