TY  - SER
AU  - El-Diasty,Eman M.
AU  - El-Kaseh,M.R.
AU  - Salem,M.R.
TI  - The effect of natamycin on keeping quality and organoleptic characters of yoghurt
KW  - Natamycin
KW  - Yogurt
KW  - Storage
KW  - Microbiology
N1  - Includes references
N2  - This study was planned to evaluate the shelf life and the changes occurring in the organoleptic characters of yoghurt supplemented with natamycin during the storage period. Yoghurt samples were prepared and divided into two groups; natamycin was added to the first group at the levels of 10 and 20 mg / kg, while the second group of yoghurt was prepared without natamycin and kept as a control
UR  - http://nile.enal.sci.eg/EALE/2009/AJB/1209/1/41.pdf
ER  -