STUDIES ON USE OF SOME NATURAL ADDITIVES FOR IMPROVING QUALITY AND SHELF LIFE OF PROCESSED CHEESE
RASHA ABD EL SALAM GHOPASHY WAFY;
Abstract
1. Effect of herb and spices plants on pathogenic and dairy spoilage
bacteria:
The study investigates the microbiological quality of 12 row herb, and spices plants used throughout the study (Black-cumin, Cinnamon, Common fennel, Coriander, Ginger, Ro
bacteria:
The study investigates the microbiological quality of 12 row herb, and spices plants used throughout the study (Black-cumin, Cinnamon, Common fennel, Coriander, Ginger, Ro
Other data
| Title | STUDIES ON USE OF SOME NATURAL ADDITIVES FOR IMPROVING QUALITY AND SHELF LIFE OF PROCESSED CHEESE | Other Titles | دراسات على استخدام بعض الإضافات الطبيعية لتحسين جودة وقوة حفظ الجبن المطبوخ | Authors | RASHA ABD EL SALAM GHOPASHY WAFY | Keywords | STUDIES ON USE OF SOME NATURAL ADDITIVES FOR IMPROVING QUALITY AND SHELF LIFE OF PROCESSED CHEESE | Issue Date | 2010 | Description | 1. Effect of herb and spices plants on pathogenic and dairy spoilage bacteria: The study investigates the microbiological quality of 12 row herb, and spices plants used throughout the study (Black-cumin, Cinnamon, Common fennel, Coriander, Ginger, Ro |
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