References
- Food Science and Industry v.15 Nutrition and imported policy of soybean Lee, K. W.
- Food Res. v.17 Relation of nutritients in commercially prepared soybean curd Miller, C. D.;Denning, H.;Bauer, A.
- Food Technol. v.9 Economic aspects: Protein-rich food from oil seeds Albert, J. C.
- J. Food Sci. v.42 Indirect methods as criteria of spiolage in tofu(soybean curd) Doston, C. R.;Frank, H. A.;Cavaletto, C. G.
- J. Food Sci. v.47 Microbiological quality of commercial Tofu Rehberger, T. G.;Wilson, L. A.;Glatz, B. A.
- Report of Military Technical Center v.3 Studies on soybean curd(Part Ⅱ) Song, S. H.;Chang, K. H.
- J. Food Sci. v.43 Simple methods for extending the shelf life of soy curd(tofu) in tropkcal areas Pontecorvo, A. J.;Boume, M. C.
- Korean J. Food Sci. Technol. v.22 Effects of coagulants and doaking solutions of tofu(soybean curd) on extendign its shelf-life Lee, K. S.;Kim, D. H.;Baek, S. H.;Choun, S. H.
- J. Food Sci. v.56 Inhibition of undersirable gas production in Tofu Champagene, C. P.;Aurouze, B.;Goulet, G.
- J. Food Sci. v.42 Extending sgelf-life of fresh soybean curds by in-package microwave treatments Wu, M. T.;Salunkhe, D. K.
- Korean J. Food Sci. Technol. v.29 The extension of tofu shelf-life with water-soluble degraded chitosan as immersion solution Chun, K. H.;Kim, B. Y.;Son, T. I.;Hahm, Y. T.
- Korean J. Food Sci. Technol. v.24 Identification of putrefactive bacteria related to soybean curd Shin, D. H.;Kim, M. S.;Bae, K. S.;Kho, Y. H.
- Korean J. Food Sci. Technol. v.24 A basic study on chitin from krill and kruma prawn for industral use Yang, R. Hyon, J. H.;Whang, Y. H.
- Korean J. Food Sci. Technol. v.27 The effect of low molecular weight chitosans on the characterixtics of Kimchi during fermentation Kim, K. O.;Moon, H. a.;Jeon, D. W.
- Food Tech. v.38 Use of chitinous polyners in food Knorr, K.
- Antimicrobial activity and food preservative function of a low molechlar weight chitosan, Ph'D thesis Cho, H. R.
- 日本食品工業學會誌 v.32 豆腐の粘性變敗について 白川武志
- The Journal of Seoul Women's University v.13 Study on the rheological properties and preservative of soybean curd(tofu) Lee, M. H.;Lee, H. W.
- J. Food Sci. v.47 Functional properties of chitin and chitosan Knorr, D.