Microbiological evaluation of tofu and tempeh during processing and storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF01088476.pdf
Reference17 articles.
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2. Ashenafi M, Busse M (1990) Growth ofBacillus cereus in fermenting tempeh made from various beans and its inhibition byLactobacillus plantarum. J Appl Bacteriol 70: 329?333.
3. Aulisio CCG, Stanfield JT, Weagant SD, Hill WE (1983) Yersiniosis associated with tofu consumption: serological, biochemical and pathogenicity studies ofYersinia enterocolitica isolates. J Food Prot 46: 226?230.
4. Gregersen G (1978) Rapid method for distinction of gram negative from gram positive bacteria. Eur J Appl Microbiol 5: 123?127.
5. Hugh R, Leifson E (1953) The taxonomic significance of fermentative versus oxidative gram negative bacteria. J Bacteriol 66: 24?26.
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