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Staphylococcus aureus, a common human pathogen, produces enterotoxin and causes intoxication when ingested through contaminated food. The aim of the present study was to investigate microbiological qu...
This study evaluated the combined effect of Modified Atmosphere Packaging (MAP) and refrigeration (7±1°C) on shelf-life extension of ready-to-serve pizza. Quality assessment was based on sensory and b...
Changes in pH, moisture contents, NaCl, and Ca contents and in the meltability of low moisture, part-skim Mozzarella cheese were investigated during direct contact of cheese with pizza sauce after 1, ...
The objective of this study was to evaluate various properties of low browning Mozzarella cheese. Low moisture, part skim type Mozzarella cheese was made using strains of Streptococcus spp. and Lactob...

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