EVALUATION OF THE NUTRITIONAL QUALITY OF COOKED FISH FILLETS BY DIFFERENT METHODS

EVALUATION OF NUTRITIONAL AND HYGIENIC QUALITY OF HERRING FISH AND ITS PRODUCTS

MICROBIOLOGICAL QUALITY OF READY TO EAT FRIED FISH

Determination of nutritional value and safety of processed fish snacks

EVALUATION OF FISH CAKES PROCESSED FROM BISSARIA FISH (Atherina hepsetia)

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

CHEMICAL EVALUATION OF SOME FRESH AND FROZEN FISH

QUALITY ASSURANCE OF SOME FATTY FISHES

QUALITY EVALUATION OF SOME FISHES IN EGYPTIAN MARKETS

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