Studies on the Microbiology of Soybean Curd
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Date
1976-03
Authors
Seong, Teoh Yong
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Abstract
Little microbiological work has been done on the spoilage of
soybean curd - the type of spoilage and the organisms responsible
for it. This project was designed to look into the microbiological
properties of the curd in order to understand its spoilage.
Consideration was also given to the microbiological safety of the
curd especially with regard to Clostridium botulinum. An attempt
was made to suggest steps for an improvement in the shelf life of
the curd, based on the results of experiments carried out to
elucidate its storage stability under various conditions.
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Keywords
Microbiology