EVALUATION OF THE NUTRITIONAL QUALITY OF FRIED FISH FILLETS

ESTIMATION OF QUALITY ATTRIBUTES AND FRYING TIMES OF COTTONSEED AND SUNFLOWER OIL BLEND DURING DEEP-FAT FRYING OF POTATO CHIPS

EVALUATION OF THE NUTRITIONAL QUALITY OF COOKED FISH FILLETS BY DIFFERENT METHODS

QUALITY ASSESSMENT OF FORMULATED FISH SILVER CARP BURGERS DURING FROZEN STORAGE

QUALITY ASSESSMENT OF SOME READY-TO-EAT AND LOCALLY PRODUCED CHICKEN MEAT PRODUCTS

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

Quality assessment of dried-salted grass carp fish fillets

Effect of Coating Material on The Quality of Oil Uptake and Potato Chips

QUALITY ATTRIBUTES OF BEEFBURGER AS AFFECTED BY USING PROPOLIS AND FROZEN STORAGE

Deep-Fat Frying of Potatoes in Palm Oil in Relation to Quality Characteristics Assessment