Effects of some cooking methods and some treatments on the concentrations of heavy metals in meats

AN ATTEMPT FOR REDUCING LEAD CONTENT IN TILAPIA AND MUGIL DURING PREPARING AND COOKING OF FISH

EFFECTS OF HEAVY METALS INTOXICATION ON SOME FRESH WATER FISH

EFFECT OF HEAT TREATMENT ON THE NUTRITIVE VALUE AND RESIDUES OF SOME SYNTHETIC PESTICIDES IN FRESH BOLTI FISH

Effect of heavy metals in irrigation water of different fish farms on the quality of cultured fish

INCIDENCE OF HEAVY METALS RESIDUES IN SALTED AND SMOKED FISH PRODUCTS

EFFECT OF EXPOSURE OF FRESH WATER CATFISH TO SOME HEAVY METALS

STUDIES ON THE EFFECT OF COOKING METHODS ON THE STABILITY OF MONO AND POLYUNSATURATED FATTY ACIDS CONTENTS IN BOLTI FISH

DETERMINATION OF SOME HEAVY METALS IN FISH PRODUCTS

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