ANTIMICROBIAL PROPERTIES OF SOME PLANT EXTRACTS AGAINST VARIOUS FOOD-BORNE PATHOGENIC BACTERIA

EFFECT OF ACRYLAMIDE, AMYGDALIN, CAPSICUM, FURFURAL AND VANILLIN ON. SOME FOOD BORNE PATHOGENIC BACTERIA

EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK.