The Effect of Potassium Sorbate on Microorganism and Self life of Laboratory Biscuit
This study has been conducted to examin the effect of potassium sorbate at different level of 0.03,0.06,0.10% on the number of bacteria and mold and to extend the storage life of laboratory processed biscuit. The results indicated that the use of 0.03% potassium sorbate prolonged the storage peroid...
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| Format: | Article |
| Language: | Arabic |
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College of Science for Women, University of Baghdad
2008-09-01
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| Series: | Baghdad Science Journal |
| Online Access: | http://bsj.uobaghdad.edu.iq/index.php/BSJ/article/view/906 |