has been cited by the following article(s):
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[1]
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Isolation, identification, and determination of antibiogram characteristics of Staphylococcus aureus in cow milk and milk products (yoghurt and cheese) in West Showa …
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International Dairy Journal,
2023 |
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[2]
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Evaluating the antagonistic effect of Lactobacillus acidophilus against Shiga toxigenic and non-toxigenic Escherichia coli strains in bioyogurt
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Journal of Dairy …,
2023 |
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[3]
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Estimating the microbial safety and sensory characteristics of some imported dairy products retailed in the Egyptian markets
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Essawy, AAN Awad… - Adv. Anim. Vet …,
2022 |
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[4]
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Influence of lysozyme utilization with lactic acid bacteria in yoghurt on some foodborne pathogens
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Journal of the …,
2022 |
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[5]
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Development of starter culture for the production of Degue, a West African traditional fermented milk product
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2019 |
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[6]
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Bee Bread Boosts Probiotic Yoghurt: Unveiling the Impact on Physiochemical, Microbiological, and Sensory Attributes
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[1]
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Bee bread boosts probiotic Yoghurt: Unveiling the impact on physiochemical, microbiological, and sensory attributes
Ankara Üniversitesi Veteriner Fakültesi Dergisi,
2024
DOI:10.33988/auvfd.1326701
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[2]
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Occurrence, associated risk factors and antimicrobial resistance patterns of Staphylococcus aureus and methicillin resistant S. aureus from foods of bovine origin in Dessie and Kombolcha towns, Ethiopia
Frontiers in Sustainable Food Systems,
2024
DOI:10.3389/fsufs.2024.1422850
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[3]
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Evaluating the antagonistic effect of Lactobacillus acidophilus against Shiga toxigenic and non-toxigenic Escherichia coli strains in bioyogurt
Journal of Dairy Research,
2023
DOI:10.1017/S0022029923000067
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[4]
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Isolation, identification, and determination of antibiogram characteristics of Staphylococcus aureus in cow milk and milk products (yoghurt and cheese) in West Showa Zone, Ethiopia
International Dairy Journal,
2023
DOI:10.1016/j.idairyj.2022.105503
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[5]
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Microbiological Quality of Some Dairy Products with Special Reference to the Incidence of Some Biological Hazards
International Journal of Dairy Science,
2020
DOI:10.3923/ijds.2020.28.37
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