QUALITY CHANGES AND SHELF - LIFE OF HOT SMOKED FISH FILLETS

THE EFFECT OF USING ANTIOXIDANTS, ANTIFUNGAL AGENTS AND PACKAGING METHODS ON THE QUALITY OF SMOKED MACKEREL FISH.

Effect of Hot Smoking on the Quality and Shelf-Life of Fish Luncheon Stored at Cold and Ambient Conditions

Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage

Quality Changes during Frozen Storage of Hot Smoked Fillets and Spreads Processed from Indian Mackerel (Rastrelliger kanagurta) and Pangasius (Pangasius hypophthalmus) Fish

Effect of hot smoking conditions on nutritional quality of Indian Mackerel and Pangasius fish Fillets

LIPOLYTIC AND PROTEOLYTIC FUNFAL IN LOCALLY PRODUCED SMOKED MACKEREL

Effect of Smoking Methods and Refrigerated Storage on Physicochemical, Microbiological and Sensory Properties of the Sagan Fish

Effect of Hot Smoking on the Chemical Composition and Quality Criteria of Some Fish Species from Lake Nasser, Egypt

Effect of technological processing on the safety of Indian mackerel (Rastrelliger kangurata) from Suez, Egypt