CHANGES IN MICROBIOLOGICAL QUALITY AND SAFETY OF VACUUM-PACKED COLD-SMOKED SALMON (Salmo salar) DURING STORAGE

EFFECT OF PACKAGING METHOD AND USE OF ACETIC ACID ON THE SHELF LIFE OF FISH DURING REFRIGERATION STORAGE.

Improving the Sanitary and Hygienic Conditions of Cold Smoking Fish Using Acidified Sodium Chlorite

QUALITY CHANGES AND SHELF - LIFE OF HOT SMOKED FISH FILLETS

Chemical profile of Salted and Smoked Fish

Novel approaches with acetic acid, liquid smoke, and Lactobacillus rhamnosus for mitigating some heavy metals in Nile fish.

IMPACT OF SOME ORGANIC ACIDS AND THEIR SALTS ON MICROBIAL QUALITY AND SHELF LIFE OF BEEF

Chemical studies on shelf life time of chilled chicken meat

HIGHLIGHT ON THE INFLUENCE OF LACTIC ACID AND OZONIZED WATER ON THE SHELF LIFE OF CHICKEN FILLET

EFFECT OF ALKALINE AND ACIDIC ELECTROLYZED WATER ON SHELF LIFE OF CHICKEN BREAST FILLETS DURING REFRIGERATION STORAGE