Studying the Effect of Fortifying Edible Films Used to Coat Soft Cheese with Extracts of Thyme and Green Tea on the Chemical Properties of Soft Cheese
The study aims to manufacture edible gelatinous films with alcoholic extracts of thyme and green tea, to inhibit the E. coli growth as a negative bacteria and Staphylococcus aureus at a concentration of (0.100, 0.250, 0.500, 0.750, 1.000 mg), and determining the effect of this addition on the chemi...
Tallennettuna:
| Päätekijät: | , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Tikrit University
2021-09-01
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| Sarja: | Tikrit Journal for Agricultural Sciences |
| Aiheet: | |
| Linkit: | https://tjas.org/index.php/tjas/article/view/103 |
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