USING THE NATURAL LACTOPEROXIDASE SYSTEM IN THE EXTENTION OF THE STORAGE PERIOD OF RAW MILK

ACTIVATION OF LACTOPEROXIDASE (LP) SYSTEM IN MILK AND ITS EFFECT ON THE QUALITY OF KAREISH CHEESE

Natural preservatives in raw chicken meat

Natural antifungal agents for food preservation

EFFECT OF NISIN AS A BIOPRESERVATIVE ON SHELF LIFE OF PASTEURIZED MILK

Estimate the efficiency of Lactoferrin incorporated with Calcium alginate as packaging film in improving the quality of frozen minced meat

USING LACTOFERRIN AS A TRAIL TO CONTROL E COLI AND STAPH. AUREUS ISOLATED FROM SOME TYPES OF CHEESE

INHIBITORY EFFECT OF NISIN ON STAPHYLOCOCCUS AUREUS AND LISTERIA MONOCYTOGENES IN MINCED BEEF

Efficacy of Octanoic Acid and Lauric Arginate, Individually and in Combination, against Listeria monocytogenes in Domiati Cheese

MTOROFLORA IN LOCALLY PROCESSED FROZEN MEAT