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Predicting the Growth Kinetics of Total Microflora in Kimchi Powder-Treated Pork Snack Sticks

  • Published:2014-12-29 Issue:2 Volume:35 Page:172-178
  • ISSN:0149-6085
  • Container-title:Journal of Food Safety
  • language:en
  • Short-container-title:J Food Saf

Author:

Kim Hyoun Wook1,Heo Chan2,Han Doo-Jeong2,Kim Cheon-Jei2,Kim Kee-Tae3,Park Beom-Young1,Ahn Dong Uk45,Paik Hyun-Dong23

Affiliation:

1. National Institute of Animal Science; Rural Development Administration; Suwon Korea

2. Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Korea

3. Bio/Molecular Informatics Center; Konkuk University; Seoul 143-701 Korea

4. Animal Science Department; Iowa State University; Ames IA

5. Major in Biomodulation; WCU; Seoul National University; Seoul Korea

Funder

Cooperative Research Program for Agriculture Science & Technology Development

Priority Research Centers Program

Ministry of Education, Science, and Technology

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Reference27 articles.

1. Effects of kimchi powder on quality characteristics of semi-dried pork jerky;An;Korean J. Food Sci. Ani. Resour.,2010

2. A dynamic approach to predicting bacterial growth in food;Baranyi;Int. J. Food Microbiol.,1994

3. Mathematics of predictive food microbiology;Baranyi;Int. J. Food Microbiol.,1995

4. Relevant factors in strategies for fat reduction in meat products;Colmenero;Trends Food Sci. Tech.,2000

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