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

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

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

Assessment of the Effect of Liquid Smokes on the Chemical Composi-tion and Quality Attributes of Fish Balls During Chilled Storage

QUALITY CHANGES AND SHELF - LIFE OF HOT SMOKED FISH FILLETS

QUALITY EVALUATION OF MULLET FISH TREATED WITH ICE CONTAINING SOME ADDITIVES STORED FOR 15 DAYS

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

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

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

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