EFFECT OF PRECOOKING PROCESS OF TUNA-LIKE FISH (Scombromorous sp.) CAKE ON CHEMICAL, MICRO-BIOLOGICAL AND SENSORY PROPERTIES

EFFECT OF ACETIC ACID AND COOKING PROCESS ON CHEMICAL COMPOSITION AND METAL CONTENTS OF POLLUTED GREY MULLET (Mugil cephalus) FISH

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

Effect of Methodology on the Determination of Total Volatile Basic Nitrogen as an Index of Quality of Meat and Fish

Improvement of Red Tuna Luncheon Quality Attributes

CHANGES IN CHEMICAL COMPOSITION AND BACTERIAL COUNT OF CANNED TUNA FISH IN DIFFERENT PACKING SOLUTIONS AND OILS DURING STORAGE

EFFECT OF SALTING AND STORAGE ON CHEMICAL COMPOSITION OF SOME FISH SPECIES

Effect Of Processing Conditions on The Nutritional Quality of Hydrolyzed Feather Meal

EFFECT OF SOME COATING SOLUTIONS ON THE QUALITY OF VACUUM-PACKED FISH FILLETS

EFFECT OF SOME PLANT EXTRACTS ON THE QUALITY OF SALTED FISH "