Effets Des Conservateurs Acides Et Hydrocolloïdes Alimentaires Sur La Durée De Conservation Du Lait Cru à La Température Ambiante
The present study was conducted to investigate the effects of acid preservatives (AP) and food hydrocolloids (FH) on the shelf life of raw milk at room temperature (between 20 to 25°C). Raw milk samples were treated with different doses of acid preservatives (citric acid: E330 and ascorbic acid: E3...
Guardado en:
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
University "Hassiba Benbouali" de Chlef
2024-01-01
|
| Colección: | Revue Nature et Technologie |
| Acceso en línea: | http://fingerprints.bablosoft.com:443/index.php/natec/article/view/185 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|