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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.11 No.3
- 발행연도
- 2006.9
- 수록면
- 257 - 260 (4page)
이용수
초록· 키워드
오류제보하기
The correlation between microbiological and sensory quality indexes was investigated for Korean seasoned side dishes stored under chilled conditions, by using both published data and experimental evaluation. Aerobic bacterial counts on the perishable Korean side dishes showed high inverse correlation with sensory quality and could also be regarded as a main cause of sensory quality deterioration. Therefore, monitoring or estimating the microbial growth on these products should be an effective means for estimating and extending their shelf life.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENT
REFERENCES
참고문헌 (20)
참고문헌 신청
Jae MK. 1998. Convenience food type and convenience food consumption behavior of wives in Korea. J Korean Living Sci Ass 7: 75-84.
Singh RP, Anderson BA. 2000. The major types of food spoilage: an overview. In Understanding and Measuring the Shelf-life of Food. Steele R, ed. Woodhead Publishing, Cambridge, UK. p 3-23.
Singh RP. 2000. Scientific principles of shelf-life evaluation. In Shelf-life Evaluation of Food. Man D, Jones A, eds. Aspen publishers, Gaithersburg, Maryland. p 3-22.
Robertson GL. 2006. Food Packaging, Principles and Practice. CRC Press, Boca Raton, FL, USA. p 225-270.
Toufeili I, Sleiman G, Salman R. 1993. Correlation of selected biochemical, chemical and physico-chemical parameters and sensory perception of staling in Arabic bread. Lebensm-Wiss u-Technol 26: 34-37.
Singh RP, Anderson BA. 2000. The major types of food spoilage: an overview. In Understanding and Measuring the Shelf-life of Food. Steele R, ed. Woodhead Publishing, Cambridge, UK. p 3-23.
Singh RP. 2000. Scientific principles of shelf-life evaluation. In Shelf-life Evaluation of Food. Man D, Jones A, eds. Aspen publishers, Gaithersburg, Maryland. p 3-22.
Robertson GL. 2006. Food Packaging, Principles and Practice. CRC Press, Boca Raton, FL, USA. p 225-270.
Toufeili I, Sleiman G, Salman R. 1993. Correlation of selected biochemical, chemical and physico-chemical parameters and sensory perception of staling in Arabic bread. Lebensm-Wiss u-Technol 26: 34-37.
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