Effect of different concentrations of nisin on starter culture of model Cheeses manufactured from ultrafiltrated milk
Nisin is a natural preservative produced by strains of Lactococcuslactis subsp. Lactis, has been approved for use in food by the Joint Food and Agricultural Organization/World Health Organization (FAO/WHO) Committee on Food Additives and has been awarded generally recognized as safe (GRAS). It remai...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2013-05-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_517602_71eae392b6b470ac722bced61ffc2efe.pdf |