Quality of fresh bovine milk after addition hyphothiocyanite-rich-

solutionby Ahmad Ni'matullah Al-Baarri

Submission date: 17-Sep-2019 08:02AM (UTC+0700)Submission ID: 1174090784File name: Quality_of_fresh_bovine_milk_raw_manuscript.docx (206.18K)Word count: 3762Character count: 21016

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Quality of fresh bovine milk after addition hyphothiocyanite-rich-solutionORIGINALITY REPORT

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Al-Baarri, Ahmad Nimatullah, Makoto Hayashi,Masahiro Ogawa, and Shigeru Hayakawa."Effects of Mono- and Disaccharides on theAntimicrobial Activity of Bovine LactoperoxidaseSystem", Journal of Food Protection, 2011.Publication

Visalsok Touch, Shigeru Hayakawa, SatoshiYamada, Souichi Kaneko. "Effects of alactoperoxidase–thiocyanate–hydrogenperoxide system on Salmonella enteritidis inanimal or vegetable foods", International Journalof Food Microbiology, 2004Publication

Ahmad Ni’matullah Al-Baarri, Anang MohamadLegowo, Septinika Kurnia Arum, ShigeruHayakawa. "Extending Shelf Life of IndonesianSoft Milk Cheese (Dangke) by LactoperoxidaseSystem and Lysozyme", International Journal ofFood Science, 2018Publication

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Quality of fresh bovine milk after addition hyphothiocyanite-rich-solutionby Vina Vill

Quality of fresh bovine milk after addition hyphothiocyanite-rich-solutionORIGINALITY REPORTPRIMARY SOURCES