EFFECTS OF NATURAL BIOACTIVE COMPOUNDS ON MICROBIAL SAFETY AND QUALITY OF DAIRY PRODUCTS
Dairy products are susceptible to contamination by foodborne pathogenic and spoilage microorganisms, which can result to a reduced shelf life of products as well as risks to the consumers’health. This determines the possible use of preservatives in the manufacturing process of dairy products. Consum...
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| Format: | Article |
| Language: | English |
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Technical University of Moldova
2021-06-01
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| Series: | Journal of Engineering Science (Chişinău) |
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| Online Access: | https://jes.utm.md/wp-content/uploads/sites/20/2021/06/JES-2-2021_149-160.pdf |