Viability of Molds and Bacteria in Tempeh Processed with Supercritical Carbon Dioxides during Storage

Application of supercritical carbon dioxide for processing of food products has an impact on microbial inactivation and food quality. This technique is used to preserve tempeh due to no heat involved. The quality of tempeh is highly influenced by mold growth because of its role in forming a compact...

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Detalles Bibliográficos
Autores principales: Kustyawati, Maria Erna, Pratama, Filli, Saputra, Daniel, Wijaya, Agus
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6191950/
https://www.ncbi.nlm.nih.gov/pubmed/30402459
http://dx.doi.org/10.1155/2018/8591015

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6191950/
https://www.ncbi.nlm.nih.gov/pubmed/30402459
http://dx.doi.org/10.1155/2018/8591015

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