Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd

Indian Journal of Microbiology - India
doi 10.1007/s12088-019-00778-1
Full Text
Abstract

Available in full text

Categories
Microbiology
Date
Authors
Publisher

Springer Science and Business Media LLC

Related search

Risk Assessment and Food Safety Objectives

2012English

Risk Assessment of Mycotoxins by Food Safety Commission, JAPAN

JSM Mycotoxins
2018English

MALDI-TOF MS for Identification of Food Spoilage Filamentous Fungi

Current Opinion in Food Science
Applied MicrobiologyBiotechnologyFood Science
2017English

Food Safety Risk Management

2011English

Health Risk Assessment When Giving Grounds for Hygienic Criteria of Food Products Safety

Health Risk Analysis
Health PolicyPublic HealthOccupational HealthEnvironmentalHealth Informatics
2018English

Establishment of a Prototypic Quantitative Microbial Risk Assessment (QMRA) Food and Feed Safety Model Repository

EFSA Supporting Publications
2019English

Effect of Soybean Curd Refuse on Cholesterol Metabolism in Rats.

Nippon Eiyo Shokuryo Gakkaishi
1986English

Effect of Dehydrofrozen Soybean Curd, Koritofu, and Dried Soybean Product, Yuba, on the Plasma Cholesterol

Eiyo To Shokuryo
1967English

Regulatory Science and Risk Assessment of Food

TRENDS IN THE SCIENCES
2016English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy