Evaluation of the quality change and estimation of the shelf life of instant Bibimbap (Korean Mixed...
Evaluation of the quality change and estimation of the shelf life of instant Bibimbap (Korean Mixed Rice) during storage
About this item
Full title
Author / Creator
Publisher
Dordrecht: Springer Netherlands
Journal title
Language
English
Formats
Publication information
Publisher
Dordrecht: Springer Netherlands
Subjects
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Scope and Contents
Contents
This study estimates the shelf life of four different instant
bibimbaps
. Each product was stored at 25, 35, or 45 °C for 180 days, and the changes in the physiochemical, microbiological, and sensory parameters were analyzed during storage. The total bacteria and coliforms for the
bibimbaps
were up to 4 and 1 log CFU/g, respectively. Th...
Alternative Titles
Full title
Evaluation of the quality change and estimation of the shelf life of instant Bibimbap (Korean Mixed Rice) during storage
Authors, Artists and Contributors
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Primary Identifiers
Record Identifier
TN_cdi_nrf_kci_oai_kci_go_kr_ARTI_834548
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_nrf_kci_oai_kci_go_kr_ARTI_834548
Other Identifiers
ISSN
2468-0834
E-ISSN
2468-0842
DOI
10.1007/s13765-016-0170-y
