Tofu comes of age.: An article from: Food Processing
Book Details
Author(s)Kitty Kevin
PublisherPutman Media, Inc.
ISBN / ASINB00092X3CQ
ISBN-13978B00092X3C0
MarketplaceUnited Kingdom 🇬🇧
Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on June 1, 1994. The length of the article is 939 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
From the supplier: Tofu has become a major enterprise in the food industry with a steady growth over the last decade since 1984. The secret to its success includes the solving of consistency and microbial problems. Presently, tofu has a shelf-life of a minimum of 40 days. Solutions to most of tofu's processing problems lie in high-end meat and dairy processors. Tofu may be processed to be soft or chewy. Research is working on a process to make tofu blander to increase its versatility.
Citation Details
Title: Tofu comes of age.
Author: Kitty Kevin
Publication:Food Processing (Magazine/Journal)
Date: June 1, 1994
Publisher: Putman Media, Inc.
Volume: v55 Issue: n6 Page: p81(2)
Distributed by Thomson Gale
From the supplier: Tofu has become a major enterprise in the food industry with a steady growth over the last decade since 1984. The secret to its success includes the solving of consistency and microbial problems. Presently, tofu has a shelf-life of a minimum of 40 days. Solutions to most of tofu's processing problems lie in high-end meat and dairy processors. Tofu may be processed to be soft or chewy. Research is working on a process to make tofu blander to increase its versatility.
Citation Details
Title: Tofu comes of age.
Author: Kitty Kevin
Publication:Food Processing (Magazine/Journal)
Date: June 1, 1994
Publisher: Putman Media, Inc.
Volume: v55 Issue: n6 Page: p81(2)
Distributed by Thomson Gale
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