Effect of hot smoking conditions on nutritional quality of Indian Mackerel and Pangasius fish Fillets

Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage

Production and characterization of new hot and cold smoked mussel (Brachidontes pharaonis) meat products using sawdust and liquid smoke

Quality and Stability of Liquid Smoked Kapreeta Fish During Refrigerated Storage

Quality Evaluation of Monosex Nile Tilapia (Oreochromis niloticus) Fed on Supplemented Diets with Some Natural Pigments

Chemical, Microbial and Organoleptic Properties of Egyptian Tobar Fesikh Produced under Sun and Controlled Fermentation

Chemical profile of Salted and Smoked Fish

Drying Profiles and Quality Evaluation of Smoke-Dried Catfish (Burchell, 1822) Using Traditional and Ecologically Friendly Kilns in Lagos, Nigeria

Processing and Evaluation of Hot Smoked Fillets with Moringa from Grass Carp Fish (Ctenopharyngodon idella)

QUALITY CHANGES AND SHELF - LIFE OF HOT SMOKED FISH FILLETS