EFFECT OF COOKING METHODS ON HEAVY METALS CONTENT IN BOLTI FISH FROM DIFFERENT ENVIROMENTS

STUDIES ON THE EFFECT OF COOKING METHODS ON THE STABILITY OF MONO AND POLYUNSATURATED FATTY ACIDS CONTENTS IN BOLTI FISH

THE EFFECT OF HEAT TREATMENT AND BACTERIAL FERMENTATION ON SOME ORGANOCHLORINE PESTICIDE RESIDUES IN RAW MILK

CHEMICAL EVALUATION OF SOME FRESH AND FROZEN FISH

EFFECTS OF SOME FOOD PROCESSING ON THE REMOVAL OF SOME INSECTICIDE RESIDUES FROM TOMATOES FRUITS AND POTATOES TUBERS AND EFFECTS OF THESE RESIDUES ON SOME ENZYME ACTIVITIES

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

EFFECT OF FOOD PROCESSES ON SOME INSECTICIDE RESIDUES IN MOLOUKHIA LEAVES

EVALUATION OF SOME NUTRITIVE VALUES AND ORGANOLEPTIC QUALITIES OF COOKED FRESH AND FROZEN MALE FORMATTED (MONO-SEX) BOLTI FISH.

Pesticide Residues in Some Salted Fish

Effect of technological processing on the safety of Indian mackerel (Rastrelliger kangurata) from Suez, Egypt