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Ko, S. N. and Kim, W. J. (1992) Effect of coagulants and coagulation temperature on physical properties of ISP-tofu. Korean J. Food Sci. Technol. 24, 154-159
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Kim, J. M., Baek, S. H. and Hwang, H. S. (1988) Preparation of the tofu coagulant from egg-shell and its use. J. Korean Soc. Food Nutr. 17, 25-31
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Shin, D. H., Kim, M. S., Bae, K. S. and Ko, Y. H. (1992) Identification of putrefactive bacteria related to soybean curd. Korean J. Food Sci. Technol. 24, 29-30
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Chun, K. H., Kim, B. Y. and Hahm, Y. T. (1999) Extention of tofu shelf-life with water soluble degraded chitosan as a coagulant. J. Korean Soc. Food Sci. Nutr. 28, 161-166
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Cho, M. L., Heu, M. S. and Kim, J. S. (2001) Food component characteristics of cuttle bone as a mineral source. J. Korean Fish. Soc. 34, 478-482
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Kim, J. M., Choi, Y. B., Kim, H. T., Kim, T. Y., Hwang, H. S. and Hwang, S. M. Effects of egg-white addition on the quality of soybean curd. (1991) J. Korean Soc. Food Nutr. 20, 363-368
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Lee, S. K. and Kim, C. S. (1992) Effects of heat treatment on storage of packaged tofu. J. Korean Agric. Chem. Soc. 35, 490-494
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Kim, D. W. and Lee, K. S. (1992) Effects of coagulants on storage of packed tofu. Korean J. Food Sci. Technol. 24, 92-96
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Kim, E. Y. and Rhu, M. R. (2000) The chemical properties of Doenjang prepared by Monascus Koji. Korean J. Food Sci. Technol. 32, 1114-1121
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Wu, M. T. and Salunkhe, D. K. (1977) Extending shelf-life of fresh soybean curds by in-package microwave treatments. J. Food Sci. 42, 1448-1451
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Tsai, S. J., lan C. Y., KAO, C. S. and Chen, S. C. (1981) Studies on the yield and quality characteristics of tofu. J. Food Sci. 46, 1734-1740
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Shon, J. W. and Kim, W. J. (1985) Some quality changes in soybean curd by addition of dried soymilk residue. Korean J. Food Sci. Technol. 17, 522-525
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20 |
Kim, H. J., Kim, B. Y, and Kim, M. H. (1995) Rheological studies of the tofu upon the processing conditions. Korean J. Food Sci. Technol. 27, 324-328
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