Effets Des Conservateurs Acides Et Hydrocolloïdes Alimentaires Sur La Durée De Conservation Du Lait Cru à La Température Ambiante

Effets Des Conservateurs Acides Et Hydrocolloïdes Alimentaires Sur La Durée De Conservation Du Lait Cru à La Température Ambiante

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The present study was conducted to investigate the effects of acid preservatives (AP) and food hydrocolloids (FH) on the shelf life of raw milk at room temperature (between 20 to 25°C). Raw milk samples were treated with different doses of acid preservatives (citric acid: E330 and ascorbic acid: E3...

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Bibliographic Details
Main Authors: AGANZE MULUME Dominique, BUCHAGUZI MUZUSANGABO Daniel, MUGISHO ZIRHUMANA Janvier, WEREMUBI MWISHA Sage, KANYERE KAZIGE Orthence, NSAMBU MUKONDUASUMU Pascal, BRIGATTI Thomas, KALUMUNA BARHASHISHWA Jacques
Format: Article
Language:English
Published: University "Hassiba Benbouali" de Chlef 2024-01-01
Series:Revue Nature et Technologie
Online Access:https://41.111.183.220:443/index.php/natec/article/view/185

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https://41.111.183.220:443/index.php/natec/article/view/185

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