MICROBIAL ASPECTS OF LOCALLY MANUFACTURED MAYONNAISE

RISK ASSESSMENT OF ESCHERICHIA COLI, SALMONELLA TYPHIMURIUM, AND LISTERIA MONOCYTOGENES CONTAMINATION IN COMMERCIAL REDUCED CALORIE MAYONNAISE

FATE OF ENTEROPATHOGENIC ESCHERICHIA COLI DURING MANUFACTURE AND STORAGE OF DOMIATI CHEESE

ISOLATION OF S. ENTERITIDIS AND OTHER SALMONELLAE FROM CREAM AND IT'S STABILITY AGAINST SORBATES AND HONEY

BEHAVIOR OF SALMONELLA TYPHIMURIUM IN MINCED MEAT AT DIFFERENT HOLDING TEMPERATURES AND DURING ITS THERMAL PROCESSING

MICROBIOLOGICAL QUALITY OF COMMERCIAL MAYONNAISE SOLD IN ASSIUT CITY

SURVIVAL OF SALMONELLA TYPHIMURIUM AND ESCHERICHIA COLI IN POULTRY ENVIRONMENT UNDER DIFFERENT THERMAL CONDITIONS

DEVELOPMENT OF VIRULENT YERSINIA ENTEROCOLITICA IN FOOD AT DIFFERENT STORAGE TEMPERATURES

CONTAMINATION OF THE SHELL AND INTERNAL CONTENT OF TABLE EGGS WITH SOME PATHOGENS DURING DIFFERENT STORAGE PERIODS

GROWTH AND SURVIVAL OF AEROMONAS HYDROPHILA IN COOKING BUTTER AT DIFFERENT STORAGE TEMPERATURES