Sensory properties

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Identification of lactic acid bacteria from fermented camel cheese produced in Saudi Arabia

Leena M. Ahmad, Waseem Fatima

Int. J. Biosci.12( 4), 196-206, April 2018.

DOI: http://dx.doi.org/10.12692/ijb/12.4.196-206

Key: Camel Milk Fermented Camel cheese Lactic acid bacteria Probiotic Sensory properties

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Stability studies of sensory attributes of apricot pulp stored with chemical preservatives

Adil Hussain, Azhar Hussain, Najeeb Ullah Jogezai, Yasir Ali, Ali Nadeem

Int. J. Biosci.9( 4), 12-21, October 2016.

DOI: http://dx.doi.org/10.12692/ijb/9.4.12-21

Key: Apricot pulp Chemical preservation Sensory properties Shelf life Storage

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