Quality Characteristics of Common Carp Fish Patties Incorporated with some Plant Extracts During Frozen Storage

Effect of Three Cooking Techniques on Nile Tilapia (Oreochromis niloticus) Burgers Quality Attributes

QUALITY ASSESSMENT OF FORMULATED FISH SILVER CARP BURGERS DURING FROZEN STORAGE

Effect of Some Food Additives on Carp Fish Nugget Quality During Frozen Storage

Effect of chitosan nanoparticles on the quality properties of fish burger

THE UTILIZATION OF COMMON CARP (CYPRINUS CARP10) IN THE PRODUCTION OF FISH BURGER, AND CONTROLLING LIPID OXIDATION BY USING SYNTHETIC AND NATURAL ANTIOXIDANTS

Improving the Quality Properties of Chicken Burger

Effect of some plant extracts on the quality of fish sausage and burger

Effect of Frozen Storage on The Quality Properties of Common Carp Fish Fingers

QUALITY ATTRIBUTES OF LOW – FAT BEEF BURGERS FORMULATED WITH CHICKPEA FLOUR