الابحاث

#	عنوان البحث	سنة البحث
251	Microbiological status of Egyptian salted meat (basterma) and fresh sausage	1997
252	Mycological quality of commercial hen’s eggs	1997
253	Incidence of staphylococci microorganisms in Domiati cheese and the effect of Nigella sativa on the growth of Staphylococcus aureus	1996
254	Microbiological investigation of ready-to-eat shawarma in Kuwait city	1996
255	Microbiological quality of imported and local processed cheeses and butter	1996
256	Behaviour of E. coli in Egyptian fresh sausage emulsion, influence and interaction of temperature, pH and sodium chloride	1995
257	Lead, iron, copper, zinc, manganese and cadmium levels in some foodstuffs of animal origin: cheese and luncheon	1995
258	Mycological evaluation of some Egyptian cheeses at the stage of Consumption	1995
259	Mycological evaluation of some Egyptian cheeses at the stage of Consumption	1995
260	Prevalence of Listeria species in hen’s eggs sold in Assiut city	1995

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