Effect of Preservatives Upon Sensory Properties of Laboratory Biscuit During Storage
Baghdad Science Journal
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| Title |
Effect of Preservatives Upon Sensory Properties of Laboratory Biscuit During Storage
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| Creator |
Journal, Baghdad Science
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| Description |
The study was conducted to detect the effect of addition of 0.03, 0.06 and0.10% potassium sorbate and 0.10, 0.15, 0.20 and 0.30% sodium propionate upon the sensory properties of laboratory made biscuit. The statistical analysis of the results revealed no significant differences (P |
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| Publisher |
College of Science for Women - University of Baghdad
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| Date |
2009-06-07
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| Type |
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion Peer-reviewed Article |
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| Format |
application/pdf
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| Identifier |
http://bsj.uobaghdad.edu.iq/index.php/BSJ/article/view/976
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| Source |
مجلة بغداد للعلوم; مجلد 6 عدد 2 (2009): issue 2; 244-248
Baghdad Science Journal; Vol 6 No 2 (2009): issue 2; 244-248 2411-7986 2078-8665 |
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| Language |
eng
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| Relation |
http://bsj.uobaghdad.edu.iq/index.php/BSJ/article/view/976/907
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| Rights |
Copyright (c) 2009 Baghdad Science Journal
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