INFLUENCE OF STORAGE AT LOW TEMPERATURES ON THE OIL STABILITY OF BOLTI AND MULLET FISH.

STUDIES ON THE EFFECT OF COOKING METHODS ON THE STABILITY OF MONO AND POLYUNSATURATED FATTY ACIDS CONTENTS IN BOLTI FISH

Effect of Deep Frying on Fatty Acids Profile of Fried Chicken and Tilapia

Effect of Cooling and Chilling on Chemical Composition and Quality Attributes of Nile Lebeo (Labeo niloticus) and Sharp Tooth Catfish (Clarias gariepinus) Fishes from Nasser Lake

Effect of different cooking methods on sensory quality of pre-frozen tilapia and big eyed snapper fish

QUALITY EVALUATION OF MULLET FISH TREATED WITH ICE CONTAINING SOME ADDITIVES STORED FOR 15 DAYS

Quality of Deep Frying Oil as Affected By the Type of Foods and Total Frying-Use Time

EFFECT OF USING SOME ANTIOXIDANTS AND COATING THE DRIED FISH WITH A FILM OF GUM ARABIC ON QUALITY AND SHELF-LIFE OF SALTED SUN-DRIED BOLTI FISH

Effect of different cooking techniques on quality characteristics of some fish species

EFFECT OF HEAT TREATMENT ON THE NUTRITIVE VALUE AND RESIDUES OF SOME SYNTHETIC PESTICIDES IN FRESH BOLTI FISH