Amir Rahimirad
Food & Hygiene Control Laboratory, Deputy for Food & Drug, Urmia University of Medical Sciences, Drinks Safety Research Center. Urmia, Iran
[ 1 ] - Incidence of Potassium Sorbate in Doogh (Iranian Yoghurt Drink) Produced in West Azerbayjan Province of Iran
Doogh is a traditional Iranian drink prepared by fragmentation and dilution of yogurt, with addition of salt and flavouring. Dairy products are favorable environment for microbial growth due to high nutrient and relative humidity. One of the most important parameters in the food industry production and consumption is enhancing the shelf life of the product. Therefore, food additives such as pot...
[ 2 ] - Incidence of Potassium Sorbate in Doogh (Iranian Yoghurt Drink) Produced in West Azerbayjan Province of Iran
Doogh is a traditional Iranian drink prepared by fragmentation and dilution of yogurt, with addition of salt and flavouring. Dairy products are favorable environment for microbial growth due to high nutrient and relative humidity. One of the most important parameters in the food industry production and consumption is enhancing the shelf life of the product. Therefore, food additives such as pot...
Co-Authors