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: | , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Mashhad University of Medical Sciences
2019-12-01
|
Series: | Journal of Fasting and Health |
Subjects: | |
Online Access: | http://jnfh.mums.ac.ir/article_14274_516c12da4f4019bbd1049019699f8acb.pdf |