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Evaluation of the storage quality characteristics of 'Tteokbokki' sauce in the presence of preservatives and following heat sterilization
보존제 첨가 및 가열 살균에 따른 떡볶이 소스의 저장 중 품질 특성 평가
2020
Korean Journal of Food Preservation
보존제 첨가 및 가열 살균에 따른 떡볶이 소스의 저장 중 품질 특성 평가
When 'Tteokbokki' sauce is distributed and stored in the summer, the number of microbial generations increases rapidly, and the sauce packaging swells or breaks due to gas generation. In this study, the use of preservatives and heat sterilization was examined to determine their effects on red pepper paste-based 'Tteokbokki' sauce. When preservative addition and heat sterilization were combined, CO 2 gas generation was increased, while the use of either preservatives alone or heat sterilization
doi:10.11002/kjfp.2020.27.3.271
fatcat:pam47v7sn5bdxkfw3oeteki2a4