Microbiological quality of different type of tofu
ofu cheeses, due to high water and protein content become susceptible to attacks by microorganisms, in particular if the adequate manufacture and/or storage procedures are not applied and followed. The aim of the research was to assess the microbiological quality of the three types of tofu: natural,...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Gdynia Maritime University
2017-08-01
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| Series: | Scientific Journal of Gdynia Maritime University |
| Subjects: | |
| Online Access: | https://ojs.umg.edu.pl/index.php/sjgmu/article/view/195 |