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

Post-mortem Biochemical, Microbiological and Sensory Quality Changes in the Grass Carp (Ctenopharyngodon idella) during Ice Storage

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

EFFECT OF COLD AND HOT SMOKING ON PHYSIOCHEMICAL PROPERTIES OF COMMON CARP (CYPRINUS CARPIO) DURING COLD STORAGE

Quality assessment of dried-salted grass carp fish fillets

CHANGES IN SELECTED CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY CHARACTERISTICS OF COMMON CARP (CYPRINUS CARPIO L.) BLOCKS DURING FROZEN STORAGE

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

Effects of pre- frozen storage and canning on quality aspects of silver Carp (Hypophthalmichthys molitrix) fillets

Effect of Some Food Additives on Carp Fish Nugget Quality During Frozen Storage

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