Comparative studies of Listeria monocytogenes survival in bifidus and traditional yoghurt during production and storage

The survival of listeria monocytogenes in yoghurt and ice cream

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

EFFECT OF YOGHURT PROCESSING AND ICE CREAM MANUFACTURE ON VIABILITY OF SOME FOODBORNE BACTERIA

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

BEHAVIOR OF ENTEROHEMORRHAGIC ESCHERICHIA COLI ANDyTEROTOXIGENIC STAPHYLOCOCCUS AUREUS IN YOGHURT AND ACIDIFIED MILK

THERMAL INACTIVATION OF YERSINIA ENTEROCOLITICA IN MILK AND ITS SURVIVAL IN YOGHURT

Probiotic stability of yoghurts during refrigerated storage

INCIDENCE OF LISTERIA MONOCYTOGENES IN PASTEURIZED MILK AND SOME PASTEURIZED MILK PRODUCTS AND EFFECT OF BOILING ON ITS VIABILITY

BACTERIAL BEHAVIOUR OF SOME MEAT PRODUCTS STORED HOME FRIDGE