김밥(Kimbab, Maki) Kimbap or kimbap is a popular Korean dish made from steamed white rice (bap) and various ... often eaten during picnics or outdoor events, or as a light lunch, served with danmuji(단무지) or kimchi 'Kimbab
In order to study the cause of bacterial contamination in kimbabs, the ingredients used in kimbabs were ... The distribution of bacteria in kimbab and its ingredients have been investigated. ... The total bacterial counts were over 3 × l0³/g(n=30) when the kimbabs were delivered to restaurant and
Compared Kimbab sold in 1995 and 1997 with 1999, Kimbab sold in it can be said that hygienic control ... for Kimbab should be performed more strictly during hot season than during cold season. ... Bacteriological quality evaluations were carried out for rice rolled in laver(Kimbab), Hamburger, Walnut
Materials and Equipment Food samples (kimbab, sushi), stomacher bags containing 0.1% sterile peptone ... . ② The kimbab and sushi samples are blended in a stomacher blender with 90 ml of 0.1% sterile peptone ... Method ① Ten grams of kimbab and sushi are then aseptically weighed and placed into stomacher bags, respectively
I ( ) take my friend to the Kimbab café this weekend. ... We are going to move to a bigger house next month I am going to take my friend to the Kimbab café this
This study was carried out to examine microbiological contamination of ready-to-eat foods (kimbab, sushi ... showed the highest detection rate of microorganism with value of 20.4%, and then detection rates of kimbab
The prevalence of Bacillus cereus was determined in salad and Kimbab obtained from commercial retailers ... In Kimbab, B. cereus was isolated from 20 samples; the mean bacterial count was 1.01 log CFU/g (± 0.71
The prevalence of Bacillus cereus was determined in salad and Kimbab obtained from commercial retailers ... In Kimbab, B. cereus was isolated from 20 samples; the mean bacterial count was 1.01 log CFU/g (± 0.71
for frozen and refrigerated foods, including soybean curds (tofu), fish surimi, mook, wet noodles, kimbab ... of chilled food surfaces were 6.1~10.6 ℃ for soybean curds, 6~12.3 ℃ for fish paste, 2.3~18.2 ℃ for kimbab
than unadjusted Kimbab. ... The Korean convenience food, Kimbab purchased from markets was evaluated by using the self-developed ... Two kinds of nutritionally adjusted Kimbab menu were established by self-developed computer program.
I also remember eating my mom’s home-made Kimbab and running around the huge stone for playing treasure-hunt ... Those spot where as I think just big stone, so didn’t thinking anything at there just eating Kimbab place
or coliform in Kimbab exceeded more than 103/g, which did not satisfy the microbiological standards. ... The levels of total aerobic bacteria, coliform groups and enterobacteriaceae in Kimbab, eomuk, and eomuk-kukmul ... Aerobic plate counts in Kimbab in 5 different vendors exceeded 105/g and contamination levels of enterobacteriaceae
light kimbab. ... T: Right, today we will make Traffic light kimbab~ T: Before the making, we will chant together. ... T: The chant name is "Traffic light kimbab" T: First listen carefully T: I want to make a Traffic