Purification, characterization and utilization of bacterial rennet from Bacillus subtilis K-26 for cheese manufacture
Studies on biochemical, physiological and toxigeme characteristics of anaerobic spore-forming bacteria, Clostridia from milk and milk products
Bacteriological quality of recombined milk
Studies on the role of Staphylococci as a potential producer of enterotoxins in Khoa
Microbiological quality of packaging materials for dairy products
