Viability of Molds and Bacteria in Tempeh Processed with Supercritical Carbon Dioxides during Storage

<div>The changes of hyphae mycelium. (a) Hyphae were elastically rigid before the inactivation process at 6.3MPa for 10 min. (b) Hyphae were inflated after the inactivation process at 6.3Mpa for 10 min.</div>

International Journal of Food Science

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Figure 3

Figure 3: Viability of Molds and Bacteria in Tempeh Processed with Supercritical Carbon Dioxides during Storage 