Sensory, chemical and microbiological evaluation of smoked herring fish

Sensory, chemical, and microbiological evaluation of locally produced smoked herring

Assessment of Histamine Residues in Smoked and Salted fish

Quality assessment of smoked herring fish in Egyptian markets

APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) CONCEPT TO THE SMOKED HERRING INDUSTRY

Chemical profile of Salted and Smoked Fish

HYGIENIC CRITERIA OF SMOKED HERRING FISH MARKETED IN KAFR EL- SHEIKH CITY

MICROBIOLOGICAL QUALITY OF SMOKED HERRING FISH IN ASSIUT CITY

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

HEALTH HAZARD ASSOCIATED WITH SALTED FISH IN EGYPTIAN MARKET