Ecology of controlled soyabean acidification for tempe manufacture
- 1 April 1987
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 4 (2) , 165-172
- https://doi.org/10.1016/0740-0020(87)90032-3
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Microbiological Quality of Commercial Tempeh in The NetherlandsJournal of Food Protection, 1987
- The influence of some process variables and storage conditions on the quality and shelf-life of soybean tempehAntonie van Leeuwenhoek, 1985
- Evaluation of the Microbiological Safety of Tempeh Made from Unacidified SoybeansJournal of Food Protection, 1985
- Pediococcus species and related bacteria found in fermented foods and related materials in Thailand.The Journal of General and Applied Microbiology, 1983
- A modified Rose Bengal medium for the enumeration of yeasts and moulds from foodsApplied Microbiology and Biotechnology, 1981