Improvement of Qualityof Dried Soybean Curd by Hurdle Technology with Ozone and Additives
碩士 === 中國文化大學 === 生活應用科學研究所 === 97 === The dried soybean curd is one of the soybean processed food and its pH value is about 5.8 to 6.6. Dried soybean curd contains plenty of nutrients which make it putrefactive easily, therefore manufacturer usually adds preservative to increase the shelf-life. The...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/79243033391980669945 |