The short shelf life and the deterioration of tofu restrain the development of soybean product in China. The valid method is to industrialize the traditional soybean products and to extend the shelf life of tofu by strict quality assurance/control (QA/QC) on product formulation and processing based on Hazard Analysis and Critical Control Point (HACCP) system.
The growth and survival characteristics of the main spoilage bacterium in tofu were studied in this thesis by using the method of...