EFFECT OF ADDITION OF NATURAL PLANT EXTRACT ON THE FATTY ACID COMPOSITION AND STABILITY OF SOME VEGETABLE OILS DURING 12 MONTHES STORAGE PERIOD

CHANGES IN CHEMICAL COMPOSITION AND BACTERIAL COUNT OF CANNED TUNA FISH IN DIFFERENT PACKING SOLUTIONS AND OILS DURING STORAGE

IMPORVING OF VEGETABLE OILS STABILITY BY USING SOME NATURAL ANTIOXIDANTS PREPARATIONS .

STUDIES ON THE EFFECT OF COOKING METHODS ON THE STABILITY OF MONO AND POLYUNSATURATED FATTY ACIDS CONTENTS IN BOLTI FISH

EFFECT OF PACKAGING AND STORAGE PERIOD ON SOME PHYSICAL, CHEMICAL CHARACTERISTICS ,FATTY ACID COMPOSITION ,STABILITY AND KEEPING QUALITY OF SUNFLOWER OIL .

EFFECT OF HEATING PROCESS ON THE STABILITY OF SOYBEAN AND SUNFLOWER OIL MIXTURE TREATED WITH SOME DIFFERENT NATURAL ANTIOXIDANTS.

The Effect of Sage Essential Oil on the Compositional Quality of Anchovy Fish Burger During Freeze Storage

ANTIOXIDANT PROPERTIES OF OLIVE PHENOLIC COMPOUNDS ON SUNFLOWER OIL STABILITY

mation of the Stability and Preservation of Fresh Minced Beef Meat Enriched with Linum Usitatissimun Oil During Refrigerated Storage

CHANGES IN CHEMICAL COMPOSITION, FATTY ACIDS PROFILE, AND CHEMICAL & SENSORY QUALITY OF FRIED CATFISH FILLETS CLARIAS GARIEPINUS