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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Hindawi
2018
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| 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 |