MICROBIOLOGICAL AND BIOCHEMICAL ASPECTS OF KISHK FERMENTATION 2- EGYPTIAN SEIDI KISHK

PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KISHK SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC CULTURES

PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SALTED FERMENTED FISH (FESEEKH) CONSUMED IN EGYPT

MICROBIOLOGICAL AND CHEMICAL STUDIES ON FERMENTED MILK (ZABADY) PRODUCED BY SMALL ARTISANS IN ASSIUT CITY

MIROBIAL PROFILE OF SOME EGYPTIAN TRADITIONAL FOODS AS AFFECTED BY STORAGE

STUDIES ON HYGIENIC STATUS OF KISHK PRODUCT

ASPECTS IN PRODUCTION AND EVALUATION OF PROBIOTIC KISHK

PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM EGYPTIAN SALTED FOOD

STUDIES ON KAREISH CHEESE IN UPPER EGYPT II- MICROBIOLOGICAL STUDIES

CONTAMINATION OF FERMENTED FOODS IN EGYPT WITH UNDESIRABLE BACTERIA