Identification of Bacterial Species Isolated from Biscuits in Response to their Storage Period
The objective of the current work was to evaluate basic technological parameters of three types of biscuits including moisture content (MC) and water activity (aw), and to characterize their microbial spoilage (related to the total bacterial count, presence of coliform bacteria, yeasts and moulds, a...
| Главные авторы: | , , , , , |
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| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
Agroprint Timisoara
2023-09-01
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| Серии: | Scientific Papers Animal Science and Biotechnologies |
| Предметы: | |
| Online-ссылка: | https://spasb.ro/index.php/public_html/article/view/729 |