ISSN : 2288-1484(Online)
DOI : https://doi.org/10.12812/ksms.2014.16.4.441
A Study on Odor-Savor and Microbiological Changes of Mineral Water Depending on the Storage Period
Abstract
As for the mechanism of odor-savor generation, the elution of chemical substances from a container may be taken into consideration. In general, odor and savor have turned out to be in close correlation to each other. The average number of bacteria in the sample mineral water was 200±10 CFU/mL, and such factors as area of storage and ozone post-treatment did not cause significant effects on the reproduction of common microbes.
Hence, it is thought that strict regulations on a production process and reduction of the period of circulation will contribute to customers consumption rates.
생수의 저장기간에 따른 이·취미 및 미생물학적 변화에 관한 연구
초록
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Reference
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