Journal
예측미생물을 이용한 미강식이섬유 함유 프랑크푸르터 소시지의 유통기한 설정
- Korean Society for Food Science of Animal Resources
- Food Science of Animal Resources
- Vol.29 No.1
-
2009.0347 - 54 (8 pages)
- 20
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Predictive modeling was applied to study the growth of microorganisms related to spoilage in frankfurter sausage containing various levels of dietary fiber (0, 1, 2, and 3%) from rice bran and to estimate its shelf-life. Using the Baranyi model, total viable cells, anaerobic and psychrotrophic bacteria were measured during 35 days of cold storage (
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