Your browser doesn't support javascript.
loading
Shelf life prediction and food safety risk assessment of an innovative whole soybean curd based on predictive models.
Wang, Chenzhi; Zhou, Siyi; Du, Qinling; Qin, Wen; Wu, Dingtao; Raheem, Dele; Yang, Wenyu; Zhang, Qing.
Affiliation
  • Wang C; 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China.
  • Zhou S; 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China.
  • Du Q; 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China.
  • Qin W; 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China.
  • Wu D; 2Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an, 625014 Sichuan China.
  • Raheem D; 1College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an, 625014 Sichuan China.
  • Yang W; 2Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an, 625014 Sichuan China.
  • Zhang Q; 5Northern Institute of Environmental and Minority Law, Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland.
J Food Sci Technol ; 56(9): 4233-4241, 2019 Sep.
Article in En | MEDLINE | ID: mdl-31477994
Key words
Fulltext
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Etiology_studies / Prognostic_studies / Risk_factors_studies Language: En Journal: J Food Sci Technol Year: 2019 Type: Article
Fulltext
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Etiology_studies / Prognostic_studies / Risk_factors_studies Language: En Journal: J Food Sci Technol Year: 2019 Type: Article