Evaluation of microbiological, physicochemical and sensory qualities of chitosan tofu during storage

Journal of Food Quality

Volumn 27, Issue 1, 2004, Pages 27-40

  Kim, Meera ^a   Son, I N Sook ^a   Han, Jin Sook ^b  

^a Kyungpook National University   (South Korea)

^b NATIONAL INSTITUTE OF ADVANCED INDUSTRIAL SCIENCE AND TECHNOLOGY AIST   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BIOLOGICAL MATERIALS; DRUG PRODUCTS; FOOD ADDITIVES; HARDNESS; MASTICATION; MICROORGANISMS; PROTEINS; SENSORS; VISCOSITY;

CHITOSAN TOFU; PHYSIOCHEMICAL PROPERTIES; SAUSAGES; VEGETABLE PROTEINS;

MICROBIOLOGY;

GLYCINE MAX;

EID: 2342640259     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2004.tb00635.x     Document Type: Article

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