The effect of natamycin on keeping quality and organoleptic characters of yoghurt [electronic resource].
Language: English Summary language: Arabic Description: p.41-48Other title:- تأثير الناتاميسين على فترة الصلاحية والخصائص الحسية لليوجرت [Added title page title]
- Arab journal of biotechnology, 2009 v. 12 (1) [electronic resource]:
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
Articles
|
Main | ART AJB V12 No1 4 (Browse shelf(Opens below)) | Available |
Includes references.
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
Summary in Arabic.
1
There are no comments on this title.