EFFECT OF SUPPLEMENTAION OF WHEY AGAR (AS BASAL MEDIUM) WITH SOME NUTRITIONAL INGREDIENTS ON THE GROWTH OF PURE CULTURES OF LACTIC ACID BACTERIA.

HEALTH HAZARDS ASSOCIATED WITH RAW MILK IN EGYPTIAN MARKETS

VIABILITY OF Escherichia coli 0157 IN KAREISH CHEESE AND ZABADY AS AFFECTED BY Bifidobacterium bifidum

EVALUATION OF SOME PHYSICAL,CHEMICAL AND NUTRITIONAL CHARACTERISTICS OF SOME EGYPTIAN CITRUS SEEDS .

MANUFACTURING OF HEALTHY TRADITIONAL AND LOW CALORIE CITRUS JUICES BLENDS AND THEIR KINETIC STABILITY