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

IMPACT OF EDIBLE COATINGS ON CHEMICAL COMPOSITION, QUALITY CRITERIA AND SENSORY PROPERTIES OF SOME COMMON CARP FISH PRODUCTS

Effect of Chitosan as a Coating and Preservative Material for Fish Fillet Stored at 4º C

Effect of Edible Coating Prepared from Aloe Vera Incorporated with Lemongrass Extract on the Antioxidant Properties of the Nile Tilapia Fish Fillets Under Refrigerated Storage

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

Shelf-life Extension of Fish Fillets Using Gelatins Edible Coating Extracted from the Skins of Nile Tilapia and Catfish

EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS

EFFECT OF SOME PLANT EXTRACTS ON THE QUALITY OF SALTED FISH "

Effectiveness of some Cryoprotectant Agents on Chemical Composition, Physicochemical, Microbiological and Sensory Quality Criteria of some Marine Fish Species

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