ANTIMICROBIAL EFFECT OF ORANGE JUICE, PEEL AND IT’S ESSENTIAL OIL ON THE SHELF LIFE OF CAKE
The objective of this work was to study the effect of orange juice, peel and it’s essential oil as antimicrobial agent, on the shelf life of cake when stored at room temperature and at 4oC for 4 weeks. Sensory evaluation of different cup cake types produced from wheat flour containing dif...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Árabe |
| Publicat: |
Mansoura University, Faculty of Agriculture
2009-02-01
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| Col·lecció: | Journal of Food and Dairy Sciences |
| Accés en línia: | https://jfds.journals.ekb.eg/article_112144_1f752b8f0b9929adebc87f3468364f12.pdf |
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