Applications of Organic Acids to Extend the Shelf Life of Soybean Products
碩士 === 輔仁大學 === 食品科學系 === 95 === With high nutrient content and water activity, tofu and taukwa are easily spoiled at room temperature. However, the overuse of preservatives and bactericides in soybean products is very common. During 2006, soybean products were sampled and analyzed by High Performan...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/48168744575408668635 |