APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP SYSTEM) IN THE PRODUCTION OF UHT MILK TO PRODUCE SAFE AND HIGH QUALITY PRODUCT

Significance of application of HACCP system on the bacteriological quality of chicken meat marketed in Giza governorate, Egypt

EVALUATION OF THE QUALITY AND HYGIENE PRACTICES IN SMALL DAIRY PROCESSING PLANTS IN GIZA.

QUALITY AND SAFETY ASSESSMENT OF EGYPTIAN MARKETED FLAVOURED UHT MILK: A SURVEY STUDY FOR SANITARY MONITORING

Bacteriological Quality and Safety of Raw Cow’s and Buffalo’s Milk Sold in Menoufia Governorate, Egypt

MICROBIOLOGICAL QUALITY OF EGYPTIAN ULTRA-HIGH TEMPERATURE PROCESSED (UHT) MILK

Quality Assessment of Milk in Alexandria

Implementation of Hazard Analysis and Critical Control Points (HACCP) in Egyptair Catering System

Quality Assessment of Chemical and Microbiological Characteristics of Cow’s Milk and Some Dairy Products in the New Valley Governorate

Assessment of microbiological quality in some cheese varieties in Egypt