Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink)

BACKGROUND: Regarding the increasing public health concerns about the safety of foodstuffs, the current survey was designed to argue the presence of preservatives (e.g., sodium benzoate (SB), potassium sorbate (PS), and natamycin) and also the level of salt and fungi in 148 samples of yoghurt drink...

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Detalles Bibliográficos
Autores principales: Mohamadi, Sara, Mofid, Vahid, Zeinali, Tayebeh, Rahmani, Anosheh, Sadighara, Parisa, Peivasteh-Roudsari, Leila
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8709770/
https://www.ncbi.nlm.nih.gov/pubmed/34957294
http://dx.doi.org/10.1155/2021/3009795

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8709770/
https://www.ncbi.nlm.nih.gov/pubmed/34957294
http://dx.doi.org/10.1155/2021/3009795

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