Shelf life prediction and food safety risk assessment of an innovative whole soybean curd based on predictive models.

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作者： Chenzhi,Wang ^[1] ; Siyi,Zhou ^[1] ; Qinling,Du ^[1] ; Wen,Qin ^[1] ; Dingtao,Wu ^[2] ; Dele,Raheem ^[1] ; Wenyu,Yang ^[2] ; Qing,Zhang ^[3]

作者单位： 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China. ^[1] 2Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an, 625014 Sichuan China. ^[2] 5Northern Institute of Environmental and Minority Law, Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland. ^[3] Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, 611130 Sichuan China. ^[4] 4College of Agronomy, Sichuan Agricultural University, Chengdu, 611130 Sichuan China. ^[5]

关键词 Predictive modeling Spoilage bacteria Whole soybean curd

DOI 10.1007/s13197-019-03893-5

PMID 31477994

发布时间 2020-10-01

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