Studies on the Microbiology of Soybean Curd

dc.contributor.author	Seong, Teoh Yong
dc.date.accessioned	2016-01-14T06:28:27Z
dc.date.available	2016-01-14T06:28:27Z
dc.date.issued	1976-03
dc.description.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.	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/1600
dc.subject	Microbiology	en_US
dc.title	Studies on the Microbiology of Soybean Curd	en_US
dc.type	Thesis	en_US

Now showing 1 - 1 of 1