OCCURRENCE OF LIPOLYTIC AND PROTEOLYTIC FUNGI IN LOCALLY SMOKED FISH

Sensory, chemical, and microbiological evaluation of locally produced smoked herring

MICROBIOLOGICAL QUALITY OF SMOKED HERRING FISH IN ASSIUT CITY

LIPOLYTIC AND PROTEOLYTIC FUNFAL IN LOCALLY PRODUCED SMOKED MACKEREL

MYCOLOGICAL STATUS OF READY-TO-EATER SALTED FISH

Sensory, chemical and microbiological evaluation of smoked herring fish

Quality assessment of smoked herring fish in Egyptian markets

MYCOLOGICAL STUDY ON SOME PROCESSED MEAT PRODUCTS EXPOSED FOR SALE IN MARKETS

EFFECT OF SOME PROCESSING FACTORS ON QUALITY AND SHELF-LIFE OF SMOKED MAKEREL FISH

HYGIENIC CRITERIA OF SMOKED HERRING FISH MARKETED IN KAFR EL- SHEIKH CITY