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

Antimicrobial compounds and antioxidants as preservatives to enhance food safety and quality

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

POTENTIAL USE OF LACTOPEROXIDASE ACTIVATION AS A METHOD FOR PRESERVATION OF SHAMI GOAT'S MILK IN NORTH SINAI

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

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