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CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF DAIRY, NON-DAIRY YOGHURTS AND CHEESE PRESERVED WITH AFRICAN CARDAMOM (Aframomum danielli K. Schum.)ANDTURMERIC (Curcuma longaL.)
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Browsing CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF DAIRY, NON-DAIRY YOGHURTS AND CHEESE PRESERVED WITH AFRICAN CARDAMOM (Aframomum danielli K. Schum.)ANDTURMERIC (Curcuma longaL.) by Subject "Non-dairy yoghurt, Cheese, Soursop fruit, African cardamom and turmeric"

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CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF DAIRY, NON-DAIRY YOGHURTS AND CHEESE PRESERVED WITH AFRICAN CARDAMOM (Aframomum danielli K. Schum.)ANDTURMERIC (Curcuma longaL.)

ABIONA, STELLA OLUSOLA (2019-03)

Yoghurt and cheese are the common dairy products consumed in Nigeria, but they are highly susceptible to deterioration during storage. Natural preservatives are generally preferred to synthetic ones which are likely to be ...

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