CHEMICAL PROFILE OF SALTED AND CANNED FISH PRODUCTS

CHEMICAL, PHYSICAL AND MICROBIOLOGICAL STUDIES ON SALTED MULLET FISH (FESSEKH) USING DIFFERENT SALTING SYSTEMS

CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY OF SALTED DRIED DENIS FISH

EFFECT OF SALTING AND STORAGE ON CHEMICAL COMPOSITION OF SOME FISH SPECIES

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

BIOCHEMICAL, MICROBIAL AND SENSORY CHANGES OF SALTED GAMBUSIA FISH (Affinis affinis)

QUALITY CHANGE OF SALTED MUGIL CEPHALOUS (BOURI FISH) SPECIES DURING STORAGE AT AMBIENT TEMPERATURE

CHEMICAL AND BACTERIOLOGICAL CHANGES OCCURRING DURING THE PROCESSING OF EGYPTIAN SILVER CARP FISH

EFFECT OF SODIUM LACTATE ON SOME PHYSICO-CHEMICAL QUALITY OF FRESH FISH FILLETS AT LOW TEMPERATURE

PHYSICAL AND CHEMICAL CHANGES IN FRUITS OF SOME CANTALOUPE VARIETIES DURING MATURITY