Search Results - Abdel Gawad, Donia O.

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    Controlled Bio-Fermentation by Lactobacillus and Lactococcus Probiotics for Improving Quality and Safety of Fessiekh (Fermented Grey Mullet)

    Controlled Bio-Fermentation by Lactobacillus and Lactococcus Probiotics for Improving Quality and Safety of Fessiekh (Fermented Grey Mullet) by Abdel Gawad, Donia O., Emara, Mohamed M.T., Kassem, Gehan M.A., Mohamed, Mai A.

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    Monitoring the fatty acids profile and biogenic amines content in salted grey mullet (Fessiekh) fermented by lactic acid bacteria

    Monitoring the fatty acids profile and biogenic amines content in salted grey mullet (Fessiekh) fermented by lactic acid bacteria by Gawad, Donia O. Abdel, Emara, Mohamed M.T., Kassem, Gehan M.A., Mohamed, Mai A.

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