• Corpus ID: 41334468

Preservation Properties of Natural Spices in Local Markets

  title={Preservation Properties of Natural Spices in Local Markets},
  author={{\'A}d{\'a}m and Malaz and Mohamed Osman Elamin},
The study was conducted to evaluated prolong shelf-life effect of seventeen flavoring spices in Sudan local market, however, spices were different chemically in (protein, fat, ash, and moisture %). There were significantly different in pH value within the spices types and all in acidity rang (4.07 – 6.10) for cloves and ginger respectively. The microbial growth was assessed by total viable bacterial count for each one and there were significantly different. Antimicrobial activity of spices… 


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    Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire
  • 2004
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