IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PRINCIPLES IN PRODUCTION OF FILLING CREAM

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

HACCP system application to enhance milk quality in some collecting centers at El Menofiya governorate, Egypt

Assessment of Various Hazards Found In Halewet El-Moulid And Cream Cake Handled In The Local Egyptian Market.

BACTERIOLOGICAL QUALITY OF FROZEN DESSERTS IN DAKAHLIA GOVERNORATE

MICROBIOLOGICAL QUALITY OF COOKING BUTTER IN BENI-SUEF GOVERNORATE

MICROBIOLOGICAL EVALUATION OF SOME READY TO EAT EGG-BASED DESERTS SOLD IN ASSIUT CITY

ASSESSMENT OF THE KNOWLEDGE, ATTITUDES, AND PRACTICES (KAP) ABOUT CREAM BASED CAKES SAFETY AND QUALITY AMONG DIFFERENT CONSUMERS IN EGYPT

Application of Haccp System in the Manufacture of Halawa Tahinia from Sesame

Application of HACCP system to food preparation and services kitchens in Mansoura University hostels