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For: Wang C, Du Q, Yao T, Dong H, Wu D, Qin W, Raheem D, Zhang Q. Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd. Indian J Microbiol 2019;59:250-253. [PMID: 31031443 PMCID: PMC6458188 DOI: 10.1007/s12088-019-00778-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Accepted: 01/04/2019] [Indexed: 11/26/2022] Open

For:	Wang C, Du Q, Yao T, Dong H, Wu D, Qin W, Raheem D, Zhang Q. Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd. Indian J Microbiol 2019;59:250-253. [PMID: 31031443 PMCID: PMC6458188 DOI: 10.1007/s12088-019-00778-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Accepted: 01/04/2019] [Indexed: 11/26/2022] Open

Number	Cited by Other Article(s)
1	Lu W, Zhang Y, Ye Q, Chen D, Zhang C, Xiao C. Evaluation of the quality of whole bean tofu prepared from high-speed homogenized soy flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse

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Cited by Other Article(s)

Lu W, Zhang Y, Ye Q, Chen D, Zhang C, Xiao C. Evaluation of the quality of whole bean tofu prepared from high-speed homogenized soy flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]