The effect of Coriandrum sativum L. addition on microbiological, chemical, and sensory properties of cheese
The present work was carried out to investigate the possibility of using coriander (Coriandrum sativum L.) in the production of cheese, its effect on the sensory and microbiological properties, and also on the overall quality of the cheese. For this purpose, different amounts of coriander (0, 1, and...
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| Main Authors: | , |
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| Formato: | Journal Contribution |
| Idioma: | English |
| Publicado: |
2022
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| Subjects: | |
| Acceso en liña: | http://agris.upm.edu.my:8080/dspace/handle/0/21723 |
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