QUALITY CHANGES AND SHELF - LIFE OF HOT SMOKED FISH FILLETS

EXTENDING SHELF LIFE OF CHILLED COLD SMOKED SALMON USING SOME ORGANIC ACID SALTS

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

MICROBIOLOGICAL QUALITY OF FILLETED FISH WITH SPECIAL REFERENCE TO LISTERIA MONOCYTOGENES

Effect of Frozen Storage on the Chemical, Physical and Microbiological Quality of Imported Mackerel (Scomber scombrus).

Effect of Hot Smoking on the Quality and Shelf-Life of Fish Luncheon Stored at Cold and Ambient Conditions

THE EFFECT OF USING ANTIOXIDANTS, ANTIFUNGAL AGENTS AND PACKAGING METHODS ON THE QUALITY OF SMOKED MACKEREL FISH.

Effect of Smoking Methods and Refrigerated Storage on Physicochemical, Microbiological and Sensory Properties of the Sagan Fish

Quality Changes and Microbial Load of Marinated Tilapia (Oreochromis niloticus) Stored at Refrigeration Temperature

INFLUENCE OF STORAGE TEMPERATURE ON VIABILITY OF LISTERIA MONOCYTOGENS AND SALMONELLA TYPHIMURIUM IN WHITE SOFT CHEESE