Processing and Evaluation of Hot Smoked Fillets with Moringa from Grass Carp Fish (Ctenopharyngodon idella)

Changes in the nutritional value of the smoked grass carp fillets during refrigerator storage

INFLUENCE OF SMOKING METHODS AND COLD STORAGE ON QUALITY OF SILVER CARP (Hypophthalmichthys molitrix) FILLETS

QUALITY CHANGES AND SHELF - LIFE OF HOT SMOKED FISH FILLETS

EFFECT OF COLD AND HOT SMOKING ON PHYSIOCHEMICAL PROPERTIES OF COMMON CARP (CYPRINUS CARPIO) DURING COLD STORAGE

Post-mortem Biochemical, Microbiological and Sensory Quality Changes in the Grass Carp (Ctenopharyngodon idella) during Ice Storage

Quality assessment of dried-salted grass carp fish fillets

Effect of Hot Smoking on the Quality and Shelf-Life of Fish Luncheon Stored at Cold and Ambient Conditions

Quality Changes during Frozen Storage of Hot Smoked Fillets and Spreads Processed from Indian Mackerel (Rastrelliger kanagurta) and Pangasius (Pangasius hypophthalmus) Fish

Effects of pre- frozen storage and canning on quality aspects of silver Carp (Hypophthalmichthys molitrix) fillets