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  1. 1

    Microbial activity and quality assessment of commercially processed tofu (soybean curd) infused with salt and chili (capsicum frutescens) extract by Laurente, Nadja Abigael

    Published 2004
    Thesis

    Microbial activity and quality assessment of commercially processed tofu (soybean curd) infused with salt and chili (capsicum frutescens) extract
  2. 2

    Fresh ginger extract and salt as indirect antimicrobials for tofu by Montano, Tracy Jane G.

    Published 2003
    Thesis

    Fresh ginger extract and salt as indirect antimicrobials for tofu
  3. 3

    Onion (Allium cepa) and salt as indirect antimicrobials of tofu by Montilla, Glenda Baga

    Published 2003
    Thesis

    Onion (Allium cepa) and salt as indirect antimicrobials of tofu
  4. 4

    The book of tofu food for mankind by Shurtleff, William 1941-

    Published 1975
    Book

    The book of tofu food for mankind
  5. 5

    Fresh garlic extract and salt as indirect antimicrobial for tofu by Ferrer, Daniela V.

    Thesis

    Fresh garlic extract and salt as indirect antimicrobial for tofu
  6. 6

    Availability of lysine in thermally processed soybean curd (Taho) by Tiburcio, Perlita C.

    Book

    Availability of lysine in thermally processed soybean curd (Taho)
  7. 7

    Availability of lysine in thermally processed soybean curd (Taho) by Tiburcio, Perlita C.

    Book

    Availability of lysine in thermally processed soybean curd (Taho)

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