Multiplex PCR and sandwich ELISA for identification of enterotoxigenic Staphylococcus aureus isolated from Egyptian soft cheese

A trial to improve the quality of Soft Cheese by lysozyme

Improvement the quality of soft cheese by application of lactoferrin and bifidobacterium

Isolation and characterization of Shiga toxin-producing Escherichia coli strains from raw milk cheese with a trial for controlling them by some milk protein hydrolysates.

Incidence of some spore forming bacteria in market milk

Significance of application of HACCP system on the bacteriological quality of chicken meat marketed in Giza governorate, Egypt