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journal of food and dairy sciences, mansoura university
سال:2014 - دوره:5 - شماره:1
ACCURATE QUANTIFICATION OF FUNGAL GROWTH IN BREAD BY USING SPECTRAL ANALYSIS
- صفحه:33-44
ANTIOXIDANT ACTIVITY OF THYME AND SAGE AND THEIR ANTIMICROBIAL IMPACT AGAINST Listeria monocytogenes AND Pseudomonas putida IN BEEF BURGER
- صفحه:15-31
THE EFFECT OF DIRECT ACIDIFICATION BY DIFFERENT ACIDULANTS ON THE PROPERTIES OF MOZZARELLA CHEESE
- صفحه:7-13
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