SOME CHEMICAL STUDIES ON TRADITIONAL LIBYAN KISHK بعض الدراسات الکيمائية على الکشک الليبي التقليدي

THE EFFECT OF DIRECT ACIDIFICATION BY DIFFERENT ACIDULANTS ON THE PROPERTIES OF MOZZARELLA CHEESE

ANTIOXIDANT ACTIVITY OF THYME AND SAGE AND THEIR ANTIMICROBIAL IMPACT AGAINST Listeria monocytogenes AND Pseudomonas putida IN BEEF BURGER

ACCURATE QUANTIFICATION OF FUNGAL GROWTH IN BREAD BY USING SPECTRAL ANALYSIS