Department of Food Sceince and Technology, University of Tabriz
Abstract
Kishk is one of the important fermented dairy products in Iran that is suitable for contamination of pathogenic and spoilage microorganisms. The effect of power ultrasound waves (130 w, 20 kHz) was investigated on Staphylocuccos areus and Escherichia coli in liqud Kashk. The results of variance analysis indicated that population of these microorganisms significantly (P0/05).
Hesari, J. (2015). Effect of ultrasound waves and titanium dioxide on Staphylocuccos areus and Escherichia coli in liquid Kashk. Food Processing and Preservation Journal, 7(2), 1-16.
MLA
Javad Hesari. "Effect of ultrasound waves and titanium dioxide on Staphylocuccos areus and Escherichia coli in liquid Kashk". Food Processing and Preservation Journal, 7, 2, 2015, 1-16.
HARVARD
Hesari, J. (2015). 'Effect of ultrasound waves and titanium dioxide on Staphylocuccos areus and Escherichia coli in liquid Kashk', Food Processing and Preservation Journal, 7(2), pp. 1-16.
VANCOUVER
Hesari, J. Effect of ultrasound waves and titanium dioxide on Staphylocuccos areus and Escherichia coli in liquid Kashk. Food Processing and Preservation Journal, 2015; 7(2): 1-16.
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