EFFECT OF STORAGE ON THE CHEMICAL COMPOSITION AND BACTERIOLOGICAL STATUS OF CANNED COMMON CARP

Monitoring the Bacteriological Contamination and Histamine Formation in Canned Tuna

CHEMICAL AND PHYSICAL CHANGES DURING SALTED SARDINE MATURATION PROCESS

CHEMICAL PROFILE OF SALTED AND CANNED FISH PRODUCTS

Technological and Chemical Studies on Canned Tomato Product

EFFECT OF SALTING AND STORAGE ON CHEMICAL COMPOSITION OF SOME FISH SPECIES

CHANGES OCCURRED IN FATTY ACIDS COPOSITION AND ANTIOXIDANT ACTIVITY OF GREEN SEASONIG SAUCE DURING MARINATING , COOKING AND STORAGE.

BACTERIOLOGICAL STUDY ON SOME CANNED FISH IN BOHAIRA PROVINCE

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

CHEMICAL EVALUATION OF SOME FRESH AND FROZEN FISH