EVALUATION OF THE NUTRITIONAL QUALITY OF FRIED FISH FILLETS

Preparation and Evaluation of Novel Nutritious Fish Snacks Using Sand Smelt (Atherina boyeri) Fish

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

PRODUCTION AND EVALUATION OF FORTIFIED SNACK FOOD EXTRUDATE WITH FISH FLOUR

EVALUATION OF NUTRITIONAL AND HYGIENIC QUALITY OF HERRING FISH AND ITS PRODUCTS

CHEMICAL EVALUATION OF SOME FRESH AND FROZEN FISH

PREPARATION OF SMOKED BISSARIA (Atherina boyeri) AND UTILIZATION OF ITS POWDER IN CERTAIN POPULAR FOOD PRODUCT

EFFECT OF PRECOOKING PROCESS OF TUNA-LIKE FISH (Scombromorous sp.) CAKE ON CHEMICAL, MICRO-BIOLOGICAL AND SENSORY PROPERTIES

Evaluation of the Quality of Fish Burger Formulated with Moringa oleifera Leaves During Frozen Storage

EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH