Potential application of cumin, pepper and thyme spices on soft cheese quality

INFLUENCE OF MONOMETHYLAMINE: CITRIC ACID AND AFLAGIN ON AFLATOXINS PRODUCTION BY ASPERGILLUS PARASITICUS

Effect of Some Spices Oil Extract on The Bacterial Quality Of Experimentally Produced Chicken Shawarma

ANTIBACTERIAL AND ANTIOXIDANT EFFECT OF SOME ESSENTIAL OILS AND NISIN IN MINCED BEEF DURING REFRIGERATED STORAGE

CONTROL OF SOME TOXIGENIC ASPERGILLI IN SOME CHEESE TYPES USING LACTOBACILLUS PLANTARUM

Detection of Molds in Egyptian Ras Cheese with Special Reference to <i>Aspergillus flavus </i>Aflatoxins

Mycobiota of some meat products and spices

DETECTION OF AFLATOXINS RELEASED BY SOME ASPERGILLUS SPECIES ISOLATED FROM PROCESSED CHEESE TOGETHER WITH SOME AEROBIC AND ANAEROBIC SPORE FORMER ORGANISMS

Keeping Quality of Kareish Chees as Affected with Added Certein Spices and Herbs Oil as Antifungal Agents.

Microbial Aspect of some processed meat products with special reference to aflatoxins