ArticleInfluence of Traditional Smoking Methods on Quality and Safety of Farmed Mullet Fish (Mugil cephalus) in Fayoum governorate, Egypt
ArticleInfluence of Traditional Smoking Methods on Quality and Safety of Farmed Mullet Fish (Mugil cephalus) in Fayoum governorate, Egypt
ArticleDetection of polycyclic aromatic hydrocarbons (PAHs) in cold and hot smoked Mullet fish (Mugil cephalus) products by using GC-MS.
ArticleDetection of polycyclic aromatic hydrocarbons (PAHs) in cold and hot smoked Mullet fish (Mugil cephalus) products by using GC-MS.
ArticleChanges in chemical composition and heavy metal levels in mullet (Mugil cephalus) fish during traditional smoking
ArticleChanges in chemical composition and heavy metal levels in mullet (Mugil cephalus) fish during traditional smoking
ArticlePolycyclic Aromatic Hydrocarbons in Some Processed Smoked Meat, Poultry meat and Fish Products
ArticlePolycyclic Aromatic Hydrocarbons in Some Processed Smoked Meat, Poultry meat and Fish Products
ArticlePOLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES
ArticlePOLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES
ArticleEffect of Smoking Methods and Refrigerated Storage on Physicochemical, Microbiological and Sensory Properties of the Sagan Fish
ArticleEffect of Smoking Methods and Refrigerated Storage on Physicochemical, Microbiological and Sensory Properties of the Sagan Fish
ArticleEffect of Hot Smoking on the Chemical Composition and Quality Criteria of Some Fish Species from Lake Nasser, Egypt
ArticleEffect of Hot Smoking on the Chemical Composition and Quality Criteria of Some Fish Species from Lake Nasser, Egypt
ArticleImpact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage
ArticleImpact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage