Impact of Thermal Treatment and Ozone on Quality Parameters and Shelf-Life of Mango Nectar

Antibacterial impact of Debaromyces and Saccharomyces mycocins on some pathogenic bacteria in freshly prepared yoghurt

Bio Controlling of Yoghurt Using Bifidobacterium Bifidum and Lactis

MICROBIOLOGICAL STUDIES ON GERMICIDAL EFFECT OF OZONE GAS ON SOME PATHOGENIC BACTERIA

HIGHLIGHT ON THE INFLUENCE OF LACTIC ACID AND OZONIZED WATER ON THE SHELF LIFE OF CHICKEN FILLET

SENSORY , CHEMICAL AND BACTERIOLOGICAL EVALUATION OF YOGHURT DURING ITS MANUFACTURE

Effect of Egg White Hydrolysates on Shelf Life of Soft Cheese

SENSORY, RHEOLOGICAL, PHYSICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF DIFFERENT TYPES OF YOGHURT

Handling of Dairy Products and its Impact on their Microbiological Quality

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