EXTENDING SHELF‐LIFE OF FRESH SOYBEAN CURDS BY IN‐PACKAGE MICROWAVE TREATMENTS
- 1 November 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (6) , 1448-1450
- https://doi.org/10.1111/j.1365-2621.1977.tb08396.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- EFFECT OF MICROWAVE HEATING OF PRECOOKED CHICKEN ON Clostridiutn perfringensJournal of Food Science, 1974
- NUTRITIONAL STUDIES ON SOYBEAN CURD PRODUCED BY CALCIUM SULFATE PRECIPITATION OF SOYBEAN MILKJournal of Food Science, 1973
- Procedure for Evaluating the Effects of 2,450- Megahertz Microwaves upon Streptococcus faecalis and Saccharomyces cerevisiaeApplied Microbiology, 1969
- Procedure for Evaluating the Effects of 2,450- Megahertz Microwaves upon Streptococcus faecalis and Saccharomyces cerevisiae1Applied Microbiology, 1969
- Effect of Microwaves on Escherichia coli and Bacillus subtilisApplied Microbiology, 1967