THE EFFECT OF USING ANTIOXIDANTS, ANTIFUNGAL AGENTS AND PACKAGING METHODS ON THE QUALITY OF SMOKED MACKEREL FISH.

EFFECT OF THYME EXTRACT AS A NATURAL PRESERVATIVE ON THE QUALITY OF SMOKED MACKEREL FISH

Influence of Traditional Smoking Methods on Quality and Safety of Farmed Mullet Fish (Mugil cephalus) in Fayoum governorate, Egypt

LIPOLYTIC AND PROTEOLYTIC FUNFAL IN LOCALLY PRODUCED SMOKED MACKEREL

Chemical profile of Salted and Smoked Fish

EFFECT OF USING SOME ANTIOXIDANTS AND COATING THE DRIED FISH WITH A FILM OF GUM ARABIC ON QUALITY AND SHELF-LIFE OF SALTED SUN-DRIED BOLTI FISH

Changes in chemical composition and heavy metal levels in mullet (Mugil cephalus) fish during traditional smoking

QUALITY CHANGES AND SHELF - LIFE OF HOT SMOKED FISH FILLETS

Effects of natural compounds of some plants on microbial contamination and sensory quality of fish fillet during refrigeration

EFFECT OF SMOKING METHODS ON THE QUALITY CHARACTERISTICS AND POLYCYCLIC AROMATIC HYDROCARBONS (PAHs) CONTENT OF MULLET FISH(Mugil cephalus )