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

Physiochemical and Sensory Quality Assessment of Frozen Surimi Produced from some underutilized Fish Species

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

Quality Properties of African Catfish (<i>Clarias gariepinus</i>) Meat as Affected by its Color

Quality assessment of smoked herring fish in Egyptian markets

Assessment of nutritional value and sensory quality of salted roes of catfish Clarias gariepinus

Evaluation of some quality indices in farmed fish from Kafr Elshiekh governorate

QUALITY CHARACTERISTICS OF MEATBALLS FORMULATED WITH DIFFERENT LEVELS OF CAMEL MEAT

Quality Characteristics of Common Carp Fish Pastirma

Effect of different cooking methods on sensory quality of pre-frozen tilapia and big eyed snapper fish