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

MICROBIOLOGICAL STUDIES ON THE EGYPTIAN SALTED FISH " MOLOHA "

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME MARKETED SALTED FISH IN MANSOURA

Effect of moisture, salt content and pH on the microbiological quality of traditional Egyptian

EFFECT OF IODIZED SALT ON SOME PATHOGENIC AND NON·PATHOGENIC MICROORGANISMS AND ITS APPLICATION IN PROCESSED FISH AND PICKLES QUALITY

CHEMICAL, PHYSICAL AND MICROBIOLOGICAL STUDIES ON SALTED MULLET FISH (FESSEKH) USING DIFFERENT SALTING SYSTEMS

HEALTH HAZARD ASSOCIATED WITH SALTED FISH IN EGYPTIAN MARKET

Microbiological and Chemical Studies on Some Seafood Served in Port -Said Restaurants

HALOPHILIC BACTERIA IN SOME DAIRY PRODUCTS SOLD IN ASSIUT CITY

MICROBIAL HAZARD OF SALTED OM EL-KHOLOUL os (WEDGE SHELL-DONAX TRUNCULUS)