Efficiency of a Herbal Liquid Extract Mixture for the Prevention of Salmonella Growth in Whipped Cream
In this study, a herbal liquid extract mixture (ASATİM® ST 1412; recommended for milk-based product and whipped cream by company, Kayseri, Turkey) was used to exhibit the inhibitory effect on Salmonella Enteritidis growth in whipped cream. For this aim, 8 different groups (K1, K2, K3, K4, K5, 0.1%,...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Natural and Engineering Sciences
2019-01-01
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| Series: | Natural and Engineering Sciences |
| Subjects: | |
| Online Access: | http://www.nesciences.com/download.php?id=413 |