Investigation of the effect of sterilization methods on the quality characteristics of cumin
Microbial contamination of spices and medicinal plants at various stages of the production leads to low quality and shorter shelf life. As a result, sterilization is required to decrease the microbial load. The purpose of the current study was qualitative comparison of the two methods: induction hea...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iranian Research Organization for Science and Technology (IROST)
2022-10-01
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| Series: | فناوریهای جدید در صنعت غذا |
| Subjects: | |
| Online Access: | https://jift.irost.ir/article_1165_1415dfaee48826d22d53a6b7991bcdd9.pdf |