Microbial quality change model of Korean pan-fried meat patties exposed to fluctuating temperature conditions

Journal of Food Science and Nutrition

Volumn 13, Issue 4, 2008, Pages 348-353

  Kim, So Jung ^a   An, Duck Soon ^a   Lee, Hyuek Jae ^a   Lee, Dong Sun ^a  

^a Kyungnam University   (South Korea)

Author keywords

Bacterial growth modeling; Bootstrap method; Confidence limit; Dynamic temperature; Prepared food

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 73949088646     PISSN: 1226332X     EISSN: None     Source Type: Journal    
DOI: 10.3746/jfn.2008.13.4.348     Document Type: Article

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