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강국희,김혜란,고애경,김경민,최선규 성균관대학교 생명과학자원연구소 1994 生命資源科學硏究 Vol.1 No.2
We have investigated the distribution of bacteria in kimbab and its materials. The total bactria counts were over 3×10 exp(6)/g(n=30) when the kimbabs were delivered to restaurant and it exceeded the prieliminary legal level 1 × 10 exp(6)/g even though it should be negative for coliforms. In order to look into the cause of bacterial contamination in kimbabs, we examined the content materials of kimbabs. The bacterial counts were founded 10^4-10^8/g for Kim, 10^4-10^8/g for sausage, 10^4-10^6/g for spinach, 10^3-10^7/g for carrot, and 10^3-10^6/g for danmugi, respectively. From these results it could be concluded that the bacterial contamination in Kimbabs are due to kim, spinach, carrot, and sausage. Therefore, so as to reduce the bacterial contamination for kimbab, the sanitary manufacture and storage of kim and the refrigeration of content materials should be went abreast.