Microbiological Quality of Domiati Cheese and the Influence of Probiotics on the Behavior of S taphylococcus aureus and E scherichia coli O157:H7 in Domiati Cheese-Reference-Cited by-同舟云学术

Microbiological Quality of Domiati Cheese and the Influence of Probiotics on the Behavior of S taphylococcus aureus and E scherichia coli O157:H7 in Domiati Cheese

Published:2014-10-09 Issue:4 Volume:34 Page:396-406
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

El-Kholy A.M.¹,El-Shinawy S.H.¹,Meshref A.M.S.¹,Korany A.M.¹

Affiliation:

1. Food Hygiene Department; Faculty of Veterinary Medicine; Beni-Suef University; Beni-Suef Egypt

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12157/fullpdf

Reference53 articles.

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3. Growth and survival of S. aureus in Egyptian domiati cheese;Ahmed;J. Food Prot.,1983

4. Effect of moisture, salt content and pH on the microbiological quality of traditional Egyptian domiati cheese;Aly;Assiut Vet. Med. J.,2007

5. Probiotics as a tool to improve microbial quality of soft cheese;Amer;Assiut Vet. Med. J.,2011

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