Effects of Sodium Lactate, Potassium Sorbate and Cetylpyridinium Chloride on Physicochemical Properties and Microbial Count of Cold Ground Beef Meat

Effect of Bile Salts and Acidity on the Viability of Some Lactic Acid Bacteria

Effect of Sodium Chloride and Milk Preacidification on Serum Phase and Chemical Composition of Soft White Pickled Cheese

Quality Attributes of Some Fruit and Vegetable Crops Preserved by Three Different Drying Methods

Ripened Curd Cheese Slurries in the Manufacture of Processed Cheese

Egyptian Pasteurized Processed and Spread Cheeses: An Overview