On the other hand, the amount of YMC in cheese was slightly reduced based on these changes.Īlso, compared to cheeses stored for 6 months, the storage temperature was the same for TBAARS and YMC. This study confirms that after refrigeration for 60 days, TBAARS and YMC increased mainly due to the influence of mold.Īs for the amount of TBAARS, they were reduced, as expected, due to the reduction in the level of TBAARS during storage. Thiobarbituric acid reactive substances (TBARS) and yeast and mold counts (YMC) in wrapped cheeses were analyzed during 60 days of refrigerated storage. Artas SAM 6.1 Crack.60 Tenjou Caesar Housew
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