Microbiological safety and quality of commercial sufu – a Chinese fermented soybean food

Author:

Han Bei-Zhong,Beumer Rijkelt R.,Rombouts Frans M.,Robert Nout M.J.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference31 articles.

1. Adams, M. R., & Moss, M. O. (2000). Controlling the microbiological quality of foods. In M. R. Adams, & M. O. Moss (Eds.), Food microbiology (2nd ed., pp. 395–438). UK: Royal Society of Chemistry

2. What problem does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens?;Andersson;International Journal of Food Microbiology,1995

3. Microbiological survey of tofu sold in a rural Illinois county;Ashraf;Journal of Food Protection,1999

4. Brewer, M. S. (2000). Traditional preservatives – Sodium chloride. In R. K. Robinson, C. A. Batt, & P. D. Patel (Eds.), Encyclopedia of food microbiology (pp. 1723–1728). New York: Academic Press

5. Cao, C.-F. (2001). Microorganisms involved in sufu production. M.Sc. Thesis, China Agricultural University (in Chinese)

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