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NTIS 바로가기Heliyon, 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)
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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