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This study was carried out to increase the shelf life of bread by using different additives at ambient temperature. The Wheat flour used was also chemically analyzed and results depicted 12.1% moistur...
Influence of the preservative material HOLDBACTM on the growth and proliferation of Listeria on the surfaces of cheeses
Listeria HOLDBACTM soft ripened cheese string cheese
2014/2/27
Three varieties of cheese were selected for the experiment: Genuine Olomouc-brand soft ripened cheese, Loose-brand acid curd cheese, and Slovak-style string cheese. Their surfaces were inoculated with...
Use of Natural Preservative in Bread Making
suhanjna(moringa oleifera) shelflife preservation bread making lecithin ascorbic acid
2008/10/25
This study was carried out to increase the shelf life of bread by using different additives at ambient temperature. The Wheat flour used was also chemically analyzed and results depicted 12.1% moistur...