ArticleSome bacteriological studies on bacteriocinogenic strains of lactic acid bacteria isolated from meat and meat products
ArticleSome bacteriological studies on bacteriocinogenic strains of lactic acid bacteria isolated from meat and meat products
ArticlePROBIOTIC APPROACHES TO E. COLI IN MEAT AND CHICKEN PRODUCTS: PREVALENCE, RESISTANCE, AND VIRULENCE
ArticlePROBIOTIC APPROACHES TO E. COLI IN MEAT AND CHICKEN PRODUCTS: PREVALENCE, RESISTANCE, AND VIRULENCE
ArticleASSESSMENT AND EVALUATION OF BACTERIOLOGICAL HAZARDS FROM CRITICAL POINTS IN MEAT SHOPS CONCERNING SOME TOXIGENIC AND BIOFILM-FORMING BACTERIA
ArticleASSESSMENT AND EVALUATION OF BACTERIOLOGICAL HAZARDS FROM CRITICAL POINTS IN MEAT SHOPS CONCERNING SOME TOXIGENIC AND BIOFILM-FORMING BACTERIA
ArticleMolecular characterization of Staphylococcus aureus isolated from meat, milk and their products
ArticleMolecular characterization of Staphylococcus aureus isolated from meat, milk and their products
ArticleAntimicrobial activity and Probiotic Properties of Lactic Acid Bacteria Isolated From Traditional Fermented Dairy Products
ArticleAntimicrobial activity and Probiotic Properties of Lactic Acid Bacteria Isolated From Traditional Fermented Dairy Products