SURVIVAL OF LISTERIA MONOCYTOGENES AT DIFFERENT TEMPERATURES IN BROTH SUPPLEMENTED WITH SODIUM CHLORIDE

Effect of Sodium Chloride and Milk Preacidification on Serum Phase and Chemical Composition of Soft White Pickled Cheese

GROWTH AND SURVIVAL OF LISTERIA MONOCYTOGENES DURING MANUFACTURE AND STORAGE OF DAMIETTA CHEESE

EFFECT OF LACTOBACILLUS ACIDOPHILUS ON SHELF-LIFE OF LOW SALT SOFT CHEESE

EFFECT OF MIXTURE OF SODIUM CHLORIDE AND POTASSIUM LACTATE ON THE VIABILITY OF TOXOPLASMA GONDII IN MEAT

EFFECT OF SALTING METHOD ON THE QUALITY OF MUENSTER - TYPE CHEESE.

INFLUENCE OF STORAGE TEMPERATURE ON VIABILITY OF LISTERIA MONOCYTOGENS AND SALMONELLA TYPHIMURIUM IN WHITE SOFT CHEESE

Microbiological and Chemical Characteristics of Pickled White Cheese Made with Different Salt Concentrations in The Presence of Bifidobacterium longum.

BEHAVIOUR OF LISTERIA MONOCYTOGENES DURING PREPARATION AND STORAGE OF YOGHURT

EFFECT OF SODIUM CHLORIDE ON PRODUCTION AND TOXICITY OF EXTRACELLULAR PRODUCTS OF EDWARDSIELLA TARDA