The Some Physicochemical, Microbiological and Sensory Properties of Butters Treated by Different Plant Hydrosol
This study evaluated the physicochemical and microbiological properties of butter subjected to different hydrosols treatment were evaluated. For this purpose, butters were washed with 3 different types of hydrosols (rosemary, black cumin, thyme), vacuum packed and stored at 4°C for 30 days. At 0th,...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
IPEAK ACADEMY LTD
2023-06-01
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| Series: | International Journal of Gastronomy Research |
| Subjects: | |
| Online Access: | https://gastronomyresearch.com/index.php/ijgr/article/view/21 |
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