BEHAVIOR OF PSEUDOMONAS AERUGINOSA DURING MANUFACTURE AND STORAGE OF DAMIETTA CHEESE AND MINCED MEAT

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

BEHAVIOUR OF LISTERIA MONOCYTOGENES DURING PREPARATION AND STORAGE OF YOGHURT

BEHAVIOR OF VIRULENT YERSINIA ENTEROCOLITICA IN DAMIETTA CHEESE

VIABILITY OF BRUCELLA MELITENSIS IN DAMIETTA CHEESE

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

THE EFFECT OF DIFFERENT CONCENTRATIONS OF SODIUM CHLORIDE ON SURVIVAL OF LISTERIA MONOCYTOGENES IN WHITE SOFT CHEESE

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

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

SPOILAGE POTENTIAL OF PSEUDOMONAS SPP. ISOLATED FROM DOMIATI CHEESE