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KMID : 0380619940260050557
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 5 p.557 ~ p.560
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Prediction of Shelf - life of Noodles by Bacterial Count
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Abstract
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The shelf-life of commercial fresh and cooked noodles stored at 5°, 15℃ and 25℃ were estimated based on bacterial count. The shelf-life of fresh noodles stored at 15° and 25℃ were coincided with the development of off-flavor and of moldiness. The shelf-life of noodles was extended twice or more by lowering the storage temperature by 10℃.
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