MICROBIOLOGY OF KISHK : TRADITIONALLY FERMENTED EGYPTIAN FOOD,

ASPECTS IN PRODUCTION AND EVALUATION OF PROBIOTIC KISHK

STUDIES ON HYGIENIC STATUS OF KISHK PRODUCT

MICROBIOLOGICAL AND CHEMICAL STUDIES ON FERMENTED MILK (ZABADY) PRODUCED BY SMALL ARTISANS IN ASSIUT CITY

PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SALTED FERMENTED FISH (FESEEKH) CONSUMED IN EGYPT

PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KISHK SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC CULTURES

STUDIES ON KAREISH CHEESE IN UPPER EGYPT II- MICROBIOLOGICAL STUDIES

SOME CHEMICAL STUDIES ON TRADITIONAL LIBYAN KISHK بعض الدراسات الکيمائية على الکشک الليبي التقليدي

Pre-Identification of Lactic Acid Bacteria Isolated During Fermentation Process of Egyptian Kishk

Enhancing the Value Added and Quality Characteristics of Fermented Mullet Fish (Feseekh) by Microbial Inoculation with Lactobacillus plantarum and Saccharomyces cerevisiae