Using Some Essential Oils and Chitosan Nanoparticles to Preserve Soft Cheese

SOME MICROBIOLOGICAL QUALITY ATTRIBUTES OF KARISH CHEESE

Quantifying The antimicrobial Efficacy of Selected Herbal Essential Oils Against Bacteria in Simulated Beef Steak Conditions

Impact of Some Essential Oils and Nanoparticles in Chitosan Films to Control Pathogenic Bacteria and Storage Keeping Quality of Meat Products

MICROBIOLOGICAL QUALITY OF WHITE SOFT CHEESE AND YOGHURT SOLD IN THE EGYPTIAN MARKETS

Assessing the use of chitosan and nano-chitosan for prolonging the shelf life of fresh tilapia fish

Microbiological Assessment of Various Ready-To-Eat Foods in Cairo, Egypt, and Studying the Possible Antibacterial Effects of Garlic and Cumin Oils as Food Additives

Effect of SOME SPICE OILS ON ASPERGILLUS PaRasITICUS AND AFLATOXIN PRODUCTION DURING RIPENING oF ras cheese

Antibacterial Effects of Zinc Oxide Nanoparticle and Ginger Oil Nanoemulsion in Fish Fillet Keeping Quality

INFLUENCE OF ESSENTIAL OILS ON THE VIABILITY OF LISTERIA MONOCYTOGENES