USING OF ESSENTIAL OILS EXTRACTED FROM SOME SPICES TO EXTEND THE SHELF LIFE OF SOFT WHITE CHEECE
Essential oils of aniseed, nigella and clove were used to extend the shelf life of soft white cheese preservation at 0.05% of curd weight and to get rid of whey before salting . Having been preserved in 250 gm cans and kept for 1, 7, 14, 21, 28 days at 5 Co, cheese was analyzed regarding the ratio o...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2009-12-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_27505_bc079d4a19d501e6e8f3d81457475915.pdf |
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