id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ffhd-1262	Ismael, Firas Najm; Hadi, Sara Thamer	The Effect of thyme, rosemary, and lemongrass oils on extension of the shelf life and qualitative characteristics of Iraqi soft cheese	2024		.htm	text/html	694	20	37	The Effect of thyme, rosemary, and lemongrass oils on extension of the shelf life and qualitative characteristics of Iraqi soft cheese | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 14 No. 1 (2024): January 2024 / Research Articles The Effect of thyme, rosemary, and lemongrass oils on extension of the shelf life and qualitative characteristics of Iraqi soft cheese Authors Firas Najm Ismael [email protected] Sara Thamer Hadi DOI: https://doi.org/10.31989/ffhd.v14i1.1262 Abstract Background: In the case of Iraqi soft cheeses, researchers have noted that the moisture content of these cheeses decreases over time in storage and reaches its maximum depletion in the final storage period.	cache/ffhd-1262.htm	txt/ffhd-1262.txt