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Organic acids as a freshness indicator for tofu (soybean curd)
The aim of this study was to evaluate organic acids as potential indicators of tofu freshness. To achieve this, relationships between organic acids concentrations and the growth of microorganisms in fresh tofu were investigated. The levels of microorganisms (total bacterial count) and organic acids...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2017
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5629153/ https://ncbi.nlm.nih.gov/pubmed/29051639 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2799-x |
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