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. 2020 Jan 23;2020:6049028. doi: 10.1155/2020/6049028

Table 4.

Sorbic acid content in cheese samples collected from local markets.

Sample
Kashar cheese 1 244.90 mg/kg
Kashar cheese 2 271.5 mg/kg
Kashar cheese 3 229.05 mg/kg
Kashar cheese 4 511.3 mg/kg
Fresh cheese 5 255.65 mg/kg
Fresh cheese 6 100.10 mg/kg
Fresh cheese 7 99.80 mg/kg
Fresh cheese 8 72.10 mg/kg
Fresh cheese 9 21.30 mg/kg
Fresh cheese 10 28.40 mg/kg