Assessment of the Effectiveness of Ginger (Zingiber officinale), Clove (Syzygium aromaticum) and Sodium Benzoate on the Shelf Life of Soymilk
The significance of preservatives in food preparations lies in their ability to inhibit or retard the growth of microorganisms which in turn reduces their deteriorative effects on food. The preservative effects at varying concentrations (1%, 3%, 5% v/v) of sodium benzoate was compared with extracts...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca
2019-12-01
|
| Series: | Notulae Scientia Biologicae |
| Subjects: | |
| Online Access: | https://www.notulaebiologicae.ro/index.php/nsb/article/view/10462 |