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

EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX)

EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX)

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

Effects of pre- frozen storage and canning on quality aspects of silver Carp (Hypophthalmichthys molitrix) fillets

Changes in the nutritional value of the smoked grass carp fillets during refrigerator storage

QUALITY CHANGES AND SHELF - LIFE OF HOT SMOKED FISH FILLETS

Effect of Smoking Methods and Refrigerated Storage on Physicochemical, Microbiological and Sensory Properties of the Sagan Fish

QUALITY ATTRIBUTES OF SMOKED SAUSAGE MANUF ACTURED FROM COMMON CARP FISH IN RELATION TO DIFFERENT LIQUID SMOKING METHODS AND COOKING

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