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

Quality of Smoked Tilapia Fillets (Oreochromis niloticus) Treated by Traditional and Liquid Smoke

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

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

Effect of Hot Smoking on the Chemical Composition and Quality Criteria of Some Fish Species from Lake Nasser, Egypt

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

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

Effect of Hot Smoking on the Quality and Shelf-Life of Fish Luncheon Stored at Cold and Ambient Conditions