THE EFFECT OF HACCP SYSTEM ON VARIOUS MICROBIOLOGICAL HAZARDS IN CHEESE FACTORIES

“Assessment and Evaluation of the Microbiological Safety Criteria in Some Food Products”

EVALUATION OF MICROBIOLOGICAL QUALITY OF SOME PROCESSED FRUIT JUICES IN EGYPTIAN MARKETS

MONITORING OF DRINKING WATER QUALITY BY BACTERIAL INDICATORS AND TRIAL FOR DETECTION

EVALUTION OF THE MICROBIOLOGICAL QUALITY OF YOGHURT BLENED WITH SOME FRUIT JUICE

SENSORY , CHEMICAL AND BACTERIOLOGICAL EVALUATION OF YOGHURT DURING ITS MANUFACTURE

EVALUATION OF ESCHERICHIA COLI INFECTION CONTROL AS THE MOST PREVALENT ISOLATE AFFECTING SPERM PARAMETERS

EVALUATION OF MICROBIAL LOAD IN SOME CANNED FRUITS AND LINE PROCESSING OF CANNED ORANGE

MICROBIAL AND PHYSICOCHEMICAL EVALUATION OF GROUNDWATER RESOURCES FOR HUMAN DOMESTIC CONSUMPTION IN ALFATH URBAN, ASSUIT, EGYPT

MICROBIOLOGICAL EVALUATION OF LOCALLY MANUFACTURED SOFT CHEESE