Hygienic Quality of traditional and industrial yoghurt produced in Qazvin province of Iran
نویسندگان
1 Department of Food Hygiene and Safety, School of Health, Qazvin University of Medical Sciences, Qazvin, Iran.
2 Corporate officer of Food, Hygienic & Cosmetic Control Laboratory, Qazvin University of Medical Sciences, Qazvin, Iran.
3 Department of Food Hygiene and Safety, School of Health, Qazvin University of Medical Sciences, Qazvin, Iran.
4 Department of Food Hygiene and Safety, School of Health, Qazvin University of medical sciences, Qazvin, Iran.
5 Qazvin University of M edical Science
doi
10.29252/ArchHygSci.6.1.39چکیده
Background & Aims of the Study: Because of yoghurt is a particular flavor (caused by diacetyl) and appropriate essential oils (from Atanal) as well as enjoy the soft tissue, it is considered as one of the most palatable dairy products. With regards to the yoghurt portion in supplement of protein food ...
