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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Microbiology
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