Effect of Natamycin and Temperature on Microbial population of Doogh during the Shelf Life
<strong>Introduction: </strong>Due to development of dairy industries, consumption of Doogh in Iran as a functional fermented beverage is increasing. On the other hand in case of using the preservatives to reduce the microbial contamination in Doogh may rising the risk of chronic disease...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Mashhad University of Medical Sciences
2019-12-01
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| Series: | Journal of Fasting and Health |
| Subjects: | |
| Online Access: | http://jnfh.mums.ac.ir/article_14274_516c12da4f4019bbd1049019699f8acb.pdf |