SENSORY , CHEMICAL AND BACTERIOLOGICAL EVALUATION OF YOGHURT DURING ITS MANUFACTURE
A total of 90 random samples were taken during yoghurt manufacturing in a dairy plant in Kafr El-Sheikh governorate resembling 30 batches , 30 samples from each of raw cow milk , standardized pasteurized milk and final product . The samples were directly transferred to the laboratory under aseptic c...
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| Главные авторы: | , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Kafrelsheikh University, Faculty of Veterinary Medicine
2010-10-01
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| Серии: | Kafrelsheikh Veterinary Medical Journal |
| Предметы: | |
| Online-ссылка: | https://kvmj.journals.ekb.eg/article_113579_226ad473f55ce678a95eb762a209478c.pdf |
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