1 |
Chung HY, Fung PK, Kim JS. 2005. Aroma impact components in commercial plain sufu. J Agric Food Chem 53: 1684-1691.
DOI
ScienceOn
|
2 |
AOAC. 1996. Official methods of analysis. 17th ed. Association of Official Analytical Chemists, Washington, DC, USA.
|
3 |
Lim BT, Deman JM, Deman L, Buzzell RI. 1990. Yield and quality of tofu as coagulant. J Food Sci 55: 1088-1092.
DOI
|
4 |
AOAC. 1995. Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA.
|
5 |
Nozal MJ, Bernal JL, Toribio ML, Diego JC, Ruiz A. 2004. Rapid and sensitive method for determining free amino acids in honey by gas chromatography with flame ionization or mass spectrometric detection. J Chromatogr A 1047: 137-146.
DOI
ScienceOn
|
6 |
Lee J, Harnly JM. 2005. Free amino acid and cysteine sulfoxide composition of 11 garlic (Allium sativum L.) cultivars by gas chromatography with flame ionization and mass selective detection. J Agric Food Chem 53: 9100-9104.
DOI
ScienceOn
|
7 |
Deeth HC, Fitz-Gerald CH, Snow AJ. 1983. A gas chromatographic method for the quantitative determination of free fatty acids in milk and milk products. New Zeal J Dairy Sci 18: 13-20.
|
8 |
Bourne MC. 2002. Texture profile analysis. In Food Texture and Viscosity: Concept and Measurement. 2nd ed. Academic Press, New York, NY, USA. p 182-186.
|
9 |
Gunasekaran S, Mehmet MA. 1957. Cheese texture. In Cheese Rheology and Texture. CRC Press LLC, Boca Raton, FL, USA. p 299-325.
|
10 |
Chung HY. 1999. Volatile components in fermented soybean (Glycine max) curds. J Agric Food Chem 47: 2690-2696.
DOI
ScienceOn
|
11 |
Chung HY. 2000. Volatile flavour components in red fermented soybean (Glycine max) curds. J Agric Food Chem 48: 1803-1809.
DOI
ScienceOn
|
12 |
Benito MJ, Rodríguez M, Martín A, Aranda E, Cordoba JJ. 2004. Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage “salchichón” ripened with commercial starter cultures. Meat Sci 67: 497-505.
DOI
ScienceOn
|
13 |
Reddy NR, Pierson MD, Salunkhe DK. 1986. Legumebased fermented foods. CRC Press, Boca Raton, FL, USA. p 254.
|
14 |
Steinkraus KH. 1996. Chinese sufu. In Handbook of Indigenous Fermented Foods. Marcel Dekker, Inc., New York, NY, USA. p 69-83.
|
15 |
Akın N, Aydemir S, Koçak C, Yıldız M. 2003. Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening. Food Chem 80: 77-83.
DOI
ScienceOn
|