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

Effect of Three Cooking Techniques on Nile Tilapia (Oreochromis niloticus) Burgers Quality Attributes

Effect of Harvesting Techniques and Refrigerated Storage on the Quality of Nile Tilapia (Oreochromis niloticus) Fillets

Changes in Sensory and Microbiological Quality Indices of Nile Tilapia (Oreochromis niloticus) and Grey Mullet (Mugil cephalus) During Ice Storage

EFFECT OF PRECOOKING PROCESS OF TUNA-LIKE FISH (Scombromorous sp.) CAKE ON CHEMICAL, MICRO-BIOLOGICAL AND SENSORY PROPERTIES

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

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

Effect of Deep Frying on Fatty Acids Profile of Fried Chicken and Tilapia

Effect of Cooling and Chilling on Chemical Composition and Quality Attributes of Nile Lebeo (Labeo niloticus) and Sharp Tooth Catfish (Clarias gariepinus) Fishes from Nasser Lake

Quality Changes and Microbial Load of Marinated Tilapia (Oreochromis niloticus) Stored at Refrigeration Temperature