한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
- 제12권1호
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- Pages.47-54
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- 1997
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
시장내 튀김 식품의 유통 중 유지 및 미생물 변화와 유통기간 연구
Lipid and Microbial Changes of Fried Foods at Market during Storage
초록
Fried vegetable mix, fried fish mix and fried chicken which prepared as convenient style at traditional market in Chonju were collected and evaluated their chemical composition, lipid and microbial changes during storage at different temperaturefor confirming those fried food stability. The POV and AV of oil in samples and total bacterial count during storage at 5, 15, 20 and 3