EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX)

EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX)

CHEMICAL AND BACTERIOLOGICAL CHANGES OCCURRING DURING THE PROCESSING OF EGYPTIAN SILVER CARP FISH

Improving the Sanitary and Hygienic Conditions of Cold Smoking Fish Using Acidified Sodium Chlorite

Effects of pre- frozen storage and canning on quality aspects of silver Carp (Hypophthalmichthys molitrix) fillets

INFLUENCE OF SMOKING METHODS AND COLD STORAGE ON QUALITY OF SILVER CARP (Hypophthalmichthys molitrix) FILLETS

Effect of trisodium phosphate and low dose irradiation treatment on the bacteriological, chemical and sensory status of frozen fish fillets

IMPROVING THE QUALITY PROPERTIES OF COLD-SMOKED CATFISH (Clarias gariepinus L.) FILLETS TREATED WITH PHOSPHATE DURING COLD STORAGE

HYGIENIC QUALITY OF NEWLY CAUGHT FRESH FISH

INFLUENCE OF MONOPOTASSIUM PHOSPHATE AND SODIUM ACETATE ON QUALITY CHANGES OF COMMON CARP FILLETS STORED IN CHILLING