The effect of oyster shell powder on the extension of the shelf life of tofu

Food Chemistry

Volumn 103, Issue 1, 2007, Pages 155-160

  Kim, Young Soon ^a   Choi, Yang Mun ^b   Noh, Dong Ouk ^c   Cho, Seung Yong ^a   Suh, Hyung Joo ^a  

^a Korea University   (South Korea)

^b Shinsung University   (South Korea)

^c Kaya University   (South Korea)

Author keywords

Sensory evaluation; Shelf life; Shell powder; Soybean curd; Tofu

Indexed keywords

MAGNESIUM CHLORIDE; NATURAL PRODUCT; OYSTER SHELL EXTRACT; UNCLASSIFIED DRUG;

ARTICLE; FLAVOR; FOOD PRESERVATION; GUMMINESS; HARDNESS; MOISTURE; NONHUMAN; OYSTER; PHYSICAL CHEMISTRY; POWDER; PRODUCT RECOVERY; QUALITY CONTROL; SHELF LIFE; SOYBEAN;

GLYCINE MAX; OSTREIDAE;

EID: 33847056587     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.07.040     Document Type: Article

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