The purpose of this study is to monitor the effect of the extracts of thyme. (thymus vulgaris) on
the quality of a fermented milk (type yogurt) over the post phase acidification of sample preservation
in positive cold ...
The objective of this study is to follow the evolution of the acidity of added yoghurt with
different concentrations (5%, 10%) of essential oils (HE) rosemary "Rosmarinus officinalis"
obtained from different parts of the ...