Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality by Justyna Żulewska, Maria Baranowska, Marika Magdalena Bielecka, Aneta Zofia Dąbrowska, Justyna Tarapata, Katarzyna Kiełczewska, Adriana Łobacz

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EVALUTION OF MICROBIAL ACTIVITY IN ORGANIC SOLID FRACTION DURING COMPOSTING PROCESS TO BIOFERTILIZER USING COMPOSTING BIN METHODS by Aseel N. A., F. M. Hassan, N. H. Hyder

Subjects: “…Physicochemical factors, total bacteria count, total coliform count, recycling…”
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Quantification and identification of bacterial presence in salted eggs by Zukhrufa Vista Vindriati, Usamah Afiff, Trioso Purnawarman

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Fermentation characteristics of lactofermented cucumbers using an isolated Lactiplantibacillus plantarum NCHU–FC1 strain by Hsuan-Min Wang, Shwu-Jene Tsai, Jin-Yuarn Lin

Subjects: “…Lactic acid bacteria count…”
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