EVALUATION OF KOFTA PROCESSED FROM EDIBLE MEAT BY-PRODUCTS

Risk assessment of rice kofta formed from camel meat

PREPARATION OF SMOKED BISSARIA (Atherina boyeri) AND UTILIZATION OF ITS POWDER IN CERTAIN POPULAR FOOD PRODUCT

PREPARATION AND EVALUATION OF DIFFERENT TYPES OF SAUCE FORTIFIED WITH SOME PROCESSED MEAT PRODUCTS

Preparation Untraditional Burger by Using Crayfish (Procambarus clarkii)

QUALITY OF FISH KOFTA AND SAUSAGE PROCESSED FROM BOLTI AND CARP FISHES [N EGYPT

Quality evaluation and safety of little tuna fish shawarma

PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND

PREPARATION AND EVALUATION OF SOME DRIED VEGETABLE SOUP MIXTURES

PREPARATION OF FISH BURGER and KOFTA FROM BASA FISH (Pangasius bocurti) FILLET AND EVALUATION OF QUALITY AND SHELFLIFE DURING FROZEN STORAGE CONDITIONS