MICROBIOLOGICAL AND BIOCHEMICAL ASPECTS OF KISHK FERMENTATION 2- EGYPTIAN SEIDI KISHK

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

MICROBIOLOGY OF KISHK : TRADITIONALLY FERMENTED EGYPTIAN FOOD,

Enhancement of The Quality and Safety of Pastrami Using Fermented Milk Permeate

CHEMICAL, PHYSICAL AND MICROBIOLOGICAL STUDIES ON SALTED MULLET FISH (FESSEKH) USING DIFFERENT SALTING SYSTEMS

EFFECT OF Lactobacillus acidophilus 1 M METABOLITES ON MICROBIAL AND BIOCHEMICAL QUALITY CRITERIA OF FROZEN BASA FISH (Pangasius bocourti) FILLETS

Enhancing Nutritive Value of Distillers Dried Grains via Solid-State Fermentation in Diets of the Nile Tilapia, Oreochromis niloticus Fingerlings

Using the Dried Yeast (Saccharomyces cerevisiae) as a Growth Promoter in the Nile Tilapia (Oreochromis niloticus) Diets

Optimizing Functional Feed for Growth and Pathogen Resistance in Oreochromis niloticus using Fermented Seaweeds: A Comprehensive Approach Through Solid State Fermentation and Oxi

Effect of fermented soybean on growth performance of Nile Tilapia (Oreochromis niloticus)