Implementation of HACCP Plan for the Production of Egyptian Kishk (A Traditional Fermented Cereal-Milk Mixture)

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Implementation of HACCP Plan for the Production of Egyptian Kishk (A Traditional Fermented Cereal-Milk Mixture)"
written by Mohamed M. Abd El-Razik, Mohamed F. Y. Hassan, Mohamed G. E. Gadallah,
published by Food and Nutrition Sciences, Vol.7 No.13, 2016

has been cited by the following article(s):

[1]	Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation
	Fermentation, 2022

[2]	An annotated bibliography of lactic acid bacteria in dairy products in Egypt
	Azeem - Microbial Biosystems, 2022

[3]	The Quality Aspect and Safety of Some Traditional Fermented Product from Sorghum and millet
	African Fermented Food Products …, 2022

[4]	Microbiological quality and HACCP of nono production in a Fulani settlement, Zaria Kaduna state, Nigeria
	2020

[5]	Qualitative Models and Quality Management of Probiotic Dairy Products Enriched with New Sources of Selenium
	2019

[6]	Implementation of HACCP and ISO 22000-2005 system for white cheese line
	2019

[7]	Implementation of HACCP and ISO 22000-2005 system for white cheese line-Gaza City
	2019

[8]	Cereal type significantly affects the composition and reconstitution characteristics of dried fermented milk‐cereal composites
	2018

[1]	Fermented dairy products from Middle Eastern and Northern African (MENA) countries: Insight on production and physiochemical characteristics International Dairy Journal, 2023 DOI:10.1016/j.idairyj.2023.105614

[2]	African Fermented Food Products- New Trends 2022 DOI:10.1007/978-3-030-82902-5_34

[3]	Proposed Hazard Analysis and Critical Control Point (HACCP) Plan for Production of Ready-to-Drink Fura-Da-Nono- A Review UMYU Journal of Microbiology Research (UJMR), 2021 DOI:10.47430/ujmr.2161.008

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