CHEMICAL AND BACTERIOLOGICAL CHANGES OCCURRING DURING THE PROCESSING OF EGYPTIAN SILVER CARP FISH

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

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

STUDIES ON THE UTILIZATION OF EGYPTIAN SILVER CARP FISH

ELECTROPHORETIC PATTERN OF COLD STORED "READY TO - EAT" SILVER CARP FISH (HYPOPHTHALMICHTHYS MOLITRIX) STEAKS PROTEIN

NUTRITIVE VALUE OF SOME FAST PRODUCTS MADE FROM SILVER CARP FISH, IN LAKE WADI EL-RAYAN, EL-FAYOUM, EGYPT

A research study on the chemical quality of sardine fish cooked by microwave

Effect of Three Cooking Techniques on Nile Tilapia (Oreochromis niloticus) Burgers Quality Attributes

EVALUATION OF THE NUTRITIONAL QUALITY OF FRIED FISH FILLETS

MICROBIOLOGICAL QUALITY OF READY TO EAT FRIED FISH