Estimating variation in the microbiological quality of seasoned soybean sprouts using probability model

This study aims to establish storage stability conditions for cook-chilled korean ethenic foods. In order to achieve this aims, we establish a probability model of microbial counts of cook-chilled korean side dishes product-seasoned soybean sprouts. And seasoned soybean sprouts were stored during 1 to 5 days under constant temperature conditions at 0, 5, 10 and . Next we find confidence intervals for variation in the microbiological quality of seasoned soybean sprouts.