Hygienic Quality of traditional and industrial yoghurt produced in Qazvin province of Iran
Background & Aims of the Study: Because of yoghurt is a particular flavor (caused by diacetyl) and appropriate essential oils (from Atanal) as well as enjoy the soft tissue, it is considered as one of the most palatable dairy products. With regards to the yoghurt portion in supplement of protein...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Qom University of Medical Sciences
2017-01-01
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| Series: | Archives of Hygiene Sciences |
| Subjects: | |
| Online Access: | http://jhygiene.muq.ac.ir/browse.php?a_code=A-10-56-3&slc_lang=en&sid=1 |