QUALITY CHANGES AND SHELF - LIFE OF HOT SMOKED FISH FILLETS

Quality Changes during Frozen Storage of Hot Smoked Fillets and Spreads Processed from Indian Mackerel (Rastrelliger kanagurta) and Pangasius (Pangasius hypophthalmus) Fish

IMPROVING QUALITY PROPERTIES OF CATFISH MINCE

EFFECT OF COLD AND HOT SMOKING ON PHYSIOCHEMICAL PROPERTIES OF COMMON CARP (CYPRINUS CARPIO) DURING COLD STORAGE

Production and quality evaluation of hot smoked grass carp (Ctenopharyngodon idella) fillets stored at 4±1°C

Quality Assessment of Egyptian Catfish (Clarias gariepinus) Fillet During Frozen Storage

Drying Profiles and Quality Evaluation of Smoke-Dried Catfish (Burchell, 1822) Using Traditional and Ecologically Friendly Kilns in Lagos, Nigeria

Improving the Quality and Shelf-life of Catfish Burger using Nisin as Bio-Preservation During Refrigeration

Quality and Stability of Liquid Smoked Kapreeta Fish During Refrigerated Storage

Effect of Cold Storage on Chemical, Physiochemical and Microbiological Attributes of African Catfish (Clarias gariepinus) from Two Different Egyptian Farms