Effect Of Grilling And Frying On The Stability Parameters Of Bolti And Mullet Fish Oils Stored At Chilling Temperatures.

EFFECT OF HEAT TREATMENT ON THE NUTRITIVE VALUE AND RESIDUES OF SOME SYNTHETIC PESTICIDES IN FRESH BOLTI FISH

INFLUENCE OF STORAGE AT LOW TEMPERATURES ON THE OIL STABILITY OF BOLTI AND MULLET FISH.

EFFECT OF COOKING METHODS ON HEAVY METALS CONTENT IN BOLTI FISH FROM DIFFERENT ENVIROMENTS

Effect of different cooking techniques on quality characteristics of some fish species

EFFECT OF USING SOME ANTIOXIDANTS AND COATING THE DRIED FISH WITH A FILM OF GUM ARABIC ON QUALITY AND SHELF-LIFE OF SALTED SUN-DRIED BOLTI FISH

EFFECT OF THERMAL PROCESSING AND TYPES OF FOODS ON STABILITY OF COTTONSEED OIL PROPERTIES AND FORMATION OF TRANS COMPONENTS DURING DEEP FRYING

CHANGES OCCURRED IN FATTY ACIDS COPOSITION AND ANTIOXIDANT ACTIVITY OF GREEN SEASONIG SAUCE DURING MARINATING , COOKING AND STORAGE.

EVALUATION OF SOME NUTRITIVE VALUES AND ORGANOLEPTIC QUALITIES OF COOKED FRESH AND FROZEN MALE FORMATTED (MONO-SEX) BOLTI FISH.

EFFECT OF DEEP-FAT FRYING ON CANOLA OIL, PALMOLEIN AND SUNFLOWER OIL BLENDS: B) BIOLOGICALAND NUTRITIONAL STUDIES