EXTENDING SHELF-LIFE OF FRESH SOYBEAN CURDS BY IN-PACKAGE MICROWAVE TREATMENTS

被引：16

作者：

WU, MT ^{[1
]}

SALUNKHE, DK ^{[1
]}

机构：

[1] UTAH STATE UNIV,DEPT NUTR & FOOD SCI,LOGAN,UT 84322

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb08396.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1448 / 1450

页数：3

共 10 条

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[2] INDIRECT METHODS AS CRITERIA OF SPOILAGE IN TOFU (SOYBEAN CURD) [J].

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[3] EFFECT OF MICROWAVES ON ESCHERICHIA COLI AND BACILLUS SUBTILIS [J].

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APPLIED MICROBIOLOGY, 1967, 15 (06) :1371-+

[4] PROCEDURE FOR EVALUATING EFFECTS OF 2,450-MEGAHERTZ MICROWAVES UPON STREPTOCOCCUS FAECALIS AND SACCHAROMYCES CEREVISIAE [J].

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BEUCHAT, LR ;

FOX, KI ;

WEBSTER, FH .

APPLIED MICROBIOLOGY, 1969, 17 (01) :106-+

[5]

LIENER IE, 1972, SOYBEANS CHEMISTRY T, V1

[6]

ROUSE A H, 1971, Proceedings of the Florida State Horticultural Society, V84, P241

[7]

RUCK JA, 1969, CHEMICAL METHOD ANAL

[8] NUTRITIONAL STUDIES ON SOYBEAN CURD PRODUCED BY CALCIUM SULFATE PRECIPITATION OF SOYBEAN MILK [J].

SCHRODER, DJ ;

ELLIOT, JI ;

JACKSON, H .

JOURNAL OF FOOD SCIENCE, 1973, 38 (06) :1091-1092

[9]

STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

[10]

Wang HL, 1967, FOOD TECHNOL-CHICAGO, V21, P799

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