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

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

EFFECT OF SOME PROCESSING FACTORS ON QUALITY AND SHELF-LIFE OF SMOKED MAKEREL FISH

CHANGES IN MICROBIOLOGICAL QUALITY AND SAFETY OF VACUUM-PACKED COLD-SMOKED SALMON (Salmo salar) DURING STORAGE

Production and quality evaluation of hot smoked grass carp (Ctenopharyngodon idella) fillets stored at 4±1°C

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

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

QUALITY ATTRIBUTES OF SMOKED SAUSAGE MANUF ACTURED FROM COMMON CARP FISH IN RELATION TO DIFFERENT LIQUID SMOKING METHODS AND COOKING

Quality and Stability of Liquid Smoked Kapreeta Fish During Refrigerated Storage

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