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

Effect of different cooking methods on sensory quality of pre-frozen tilapia and big eyed snapper fish

EVALUATION OF FISH CAKES PROCESSED FROM BISSARIA FISH (Atherina hepsetia)

EVALUATION OF THE NUTRITIONAL QUALITY OF COOKED FISH FILLETS BY DIFFERENT METHODS

Effect of technological processing on the safety of Indian mackerel (Rastrelliger kangurata) from Suez, Egypt

EFFECT OF SOME PROCESSING FACTORS ON QUALITY AND SHELF-LIFE OF SMOKED MAKEREL FISH

EFFECT OF COOKING PROCESS ON COLIFORMS AND ESCHERICHIA COLI IN SOME SEA FOODS AND THEIR PUBLIC HEALTH SIGNIFICANCE

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

Effects of Frozen Storage on Quality Characteristics of Some fishery Products Processed from Bluefin Tuna and Common Carp

CHEMICAL AND PHYSICAL CHANGES DURING SALTED SARDINE MATURATION PROCESS