ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Soybean curds are very perishable. The shelf-life of fresh soybean curds varied with storage temperatures. In-package microwave heating treatment of fresh soybean curds effectively extended shelf-life. Storage at 4.5°C, soybean curds pretreated with microwave heating to 65°, 80° and 95°C have shelf-life of 16, 21 and 27 days, respectively, compared to 7 days in control. Decrease in pH, increase in titratable acidity, and viable counts in the soaking water accompanied decreases in quality of soybean curds.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb08396.x
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