Effect of Frozen Storage on The Quality Properties of Common Carp Fish Fingers

QUALITY ASSESSMENT OF FORMULATED FISH SILVER CARP BURGERS DURING FROZEN STORAGE

Effect of Some Food Additives on Carp Fish Nugget Quality During Frozen Storage

Storage Stability of Battered Common Carp Fillets Affected By Incorporation With Herbal Extracts

CHANGES IN SELECTED CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY CHARACTERISTICS OF COMMON CARP (CYPRINUS CARPIO L.) BLOCKS DURING FROZEN STORAGE

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

Effect of Recipes Ingredients on Quality Attributes of Carp Burgers

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

Fish Burger Quality Treated by Pomegranate Peels Powder During Cold Storage.

THE UTILIZATION OF COMMON CARP (CYPRINUS CARP10) IN THE PRODUCTION OF FISH BURGER, AND CONTROLLING LIPID OXIDATION BY USING SYNTHETIC AND NATURAL ANTIOXIDANTS