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Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)
Solanum melongena L. eggplant dip thermal processing microbial quality sensory evaluation
2014/2/25
Twenty formulas of eggplant dip, motabbal al-bathinjan in Arabic (MB), using different percentages of grilled eggplant, tahina (sesame pulp), and yogurt with constant levels of salt and citric acid we...
Winter Evaluation of a Postmilking Powdered Teat Dip
teat condition corn starch powdered teat dip postmilking teat sanitizer
2008/6/16
A powdered teat dip designed for winter usage was evaluated for bacteriological efficacy and teat conditioning qualities. A positive control, natural exposure field trial was conducted for 3 mo on 509...