EFFECT OF USING STEVIA LEAF POWDER IN THE MANUFACTURE OF A DAIRY PRODUCT (CREAM) AGAINST THE MICROORGANISMS THAT CAUSE FOOD SPOILAGE AND THEIR ACCEPTANCE BY THE CONSUMER: EFFECT OF USING STEVIA LEAF POWDER IN THE MANUFACTURE OF A DAIRY PRODUCT (CREAM) AGAINST THE MICROORGANISMS THAT CAUSE FOOD SPOILAGE AND THEIR ACCEPTANCE BY THE CONSUMER. Iraqi Journal of Market Research and Consumer Protection, [S. l.], v. 14, n. (1), p. 26–35, 2022. Disponível em: https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/275.. Acesso em: 3 may. 2024.