ShareQuality of commercial shelf-stable soymilk products.
Author(s) : BAI Y., WILSON L. A., GLATZ B. A.
Type of article: Article
Summary
Four brands of shelf-stable soymilks (three lots each) were evaluated for their quality. All samples were tested for trypsin inhibitor activity, microbial load, solids content, pH, colour, and viscosity. Storage stability at 5 deg C of the opened original containers was evaluated by microbiological analyses.
Details
- Original title: Quality of commercial shelf-stable soymilk products.
- Record ID : 1999-3051
- Languages: English
- Source: Journal of Food Protection - vol. 61 - n. 9
- Publication date: 1998/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Beverages - Keywords: Milk; Microbiology; Quality; Soya; Packaging; Development
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- Formats : PDF
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