DETECTION OF E.COLI O157:H7 IN MEAT AND ITS PRODUCTS BY CONVENTIONAL AND REAL TIME PCR TECHNIQUES

IMPLEMENTATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM ON UF WHITE CHEESE PRODUCTION LINE

EFFECT OF PACKAGING MATERIALS AND MODIFIED ATMOSPHERE PACKAGING ON SHELF-LIFE OF GREEN PEAS

RHEOLOGICAL PROPERTIES OF ULTRAFILTRATED HERBY WHITE CHEESE

تأثير زمن الطبخ على الخواص الفيزيائية والکيميائية للخلال المطبوخ من صنف شبيبي

BIOLOGICAL EVALUATION FOR FRYING BLEND OIL OF JOJOBA AND SUNFLOWER ON EXPERIMENTAL RATS

DETECTION OF GENETICALLY MODIFIED FOODS: COMPARISON OF (DNA) EXTRACTION METHODS FROM GENETICALLY MODIFIED MAIZE AND ITS DERIVED PRODUCTS.

UTILIZATION OF WHEY PROTEIN IN YOGURT

دراسة إنتاج المربى من ثمار البندورة

TECHNOLOGICAL AND CHEMICAL STUDY ON WHITE CHEESE (QUESO BLANCO) II- EFFECT OF TYPE OF MILK ON THE QUALITY OF QUESO BLANCO CHEESE

INCIDENCE, BIOCHEMICAL CHARACTERISTICS AND ANTIBIOTIC RESISTANCE OF Enterobacter sakazakii ISOLATED FROM MILK AND DAIRY PRODUCTS