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

Heliyon

Volumn 5, Issue 3, 2019, Pages

  Al Gamal, Mamdouh S ^a   Ibrahim, Gamal A ^b   Sharaf, Osama M ^b   Radwan, Ahmed A ^a   Dabiza, Nadia M ^b   Youssef, Ahmed M ^b   El ssayad, Mohamed F ^b  

^a AL AZHAR UNIVERSITY   (Egypt)

^b NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Biotechnology; Food safety; Food science; Food technology; Microbiology

Indexed keywords

EID: 85062910544     PISSN: 24058440     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.heliyon.2019.e01362     Document Type: Article

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