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

STUDIES ON KAREISH CHEESE IN UPPER EGYPT II- MICROBIOLOGICAL STUDIES

ASPECTS IN PRODUCTION AND EVALUATION OF PROBIOTIC KISHK

HYGIENIC STATUS OF SOME MEAT PRODUCTS WITH SOME TRIALS TO IMPROVE THE QUALITY AND EXTEND SHELF LIFE

MICROBIOLOGY OF KISHK : TRADITIONALLY FERMENTED EGYPTIAN FOOD,

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

STUDIES ON KAREISH CHEESE IN UPPER EGYPT I- PHYSICAL AND CHEMICAL STUDIES

STUDIES ON MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF PROBIOTIC CONTAINING LABNEH

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

STUDIES ON THE SANITARY CONDITION OF MARKET MILK IN ASSIUT PROVINCE, EGYPT Part II: The incidence of potentially pathogenie micro-organisms