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The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt 원문보기

Heliyon, v.5 no.3, 2019년, pp.e01362 -   

Al-Gamal, Mamdouh S. (Botany and Microbiology Dept., Faculty of Science (Boys), Al-Azhar University, Cairo, Egypt) ,  Ibrahim, Gamal A. (Dairy Science Dept., (Dairy Microbiol. Lab.), National Research Centre, 33 El-Bohouth St. (Former El-Tahrir St.) Dokki, Giza, Egypt) ,  Sharaf, Osama M. (Dairy Science Dept., (Dairy Microbiol. Lab.), National Research Centre, 33 El-Bohouth St. (Former El-Tahrir St.) Dokki, Giza, Egypt) ,  Radwan, Ahmed A. (Botany and Microbiology Dept., Faculty of Science (Boys), Al-Azhar University, Cairo, Egypt) ,  Dabiza, Nadia M. (Dairy Science Dept., (Dairy Microbiol. Lab.), National Research Centre, 33 El-Bohouth St. (Former El-Tahrir St.) Dokki, Giza, Egypt) ,  Youssef, Ahmed M. (Packing and Packaging Materials Dept., National Research Centre, 33 El-Bohouth St. (Former El-Tahrir St.) Dokki, Giza, Egypt) ,  El-ssayad, Mohamed F. (Dairy Science Dept., (Dairy Microbiol. Lab.), National Research Centre, 33 El-Bohouth St. (Former El-Tahrir St.) Dokki, Giza, Egypt)

Abstract AI-Helper 아이콘AI-Helper

Dairy products, especially cheeses have a great nutritional value and a high consumption level around the world. Considering a widespread consumption of cheeses, there is a growing concern regarding safety and microbiological quality. The current study was designed to conduct a recent evaluation of ...

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