HEALTH RISK ASSESSMENT OF SMOKED HERRING

Sensory, chemical and microbiological evaluation of smoked herring fish

HYGIENIC CRITERIA OF SMOKED HERRING FISH MARKETED IN KAFR EL- SHEIKH CITY

Implementation of Food Safety Management System FSMS (ISO 22000) in Cold Smoked Herring (Clupea harengus) Factory at AL-GHARBIA Governorate

Assessment of Histamine Residues in Smoked and Salted fish

Sensory, chemical, and microbiological evaluation of locally produced smoked herring

Chemical profile of Salted and Smoked Fish

Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage

Quality assessment of smoked herring fish in Egyptian markets

Effect of hot smoking conditions on nutritional quality of Indian Mackerel and Pangasius fish Fillets