Detection of some microorganisms of public health hazards in cheese

MICROBIOLOGICAL QUALITY OF AND INCIDENCE PATHOGENIC BACTERIA IN SOME TYPES OF CHEESE

MICROBIOLOGICAL EVALUATION OF PROCESSED CHEESE

APPLIED STUDY OF MICROBIOLOGICAL HAZARDS IN RAW MILK SOFT WHITE CHEESE IN EGYPT

IMPLEMENTATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM ON UF WHITE CHEESE PRODUCTION LINE

MICROBIOLOGICAL EVALUATION OF MOZZARELLA CHEESE

MICROBIOLOGICAL QUALITY OF MOZZARELLA CHEESE

CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY FOR HANDLING WHITE CHEESE AND EFFECT OF GOAT AND CAMAL MILK ON SOME PATHOGENIC BACTERIA

IMPLEMENTATION OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) SYSTEM FOR SAFETY PRODUCTION OF SOFT CHEESE

MICROBIOLOGICAL RESEARCH ON SOME DAIRY PRODUCTS