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Estimation of Shelf Life with Respect to Bacillus cereus Growth in Tteokgalbi at Various Temperatures Using Predictive Models

Journal 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)

Abstract AI-Helper 아이콘AI-Helper

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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