QUALITY ASSESSMENT OF FORMULATED FISH SILVER CARP BURGERS DURING FROZEN STORAGE

Fish Burger Quality Treated by Pomegranate Peels Powder During Cold Storage.

PREPARATION OF FISH BURGER and KOFTA FROM BASA FISH (Pangasius bocurti) FILLET AND EVALUATION OF QUALITY AND SHELFLIFE DURING FROZEN STORAGE CONDITIONS

Quality Characteristics of Common Carp Fish Patties Incorporated with some Plant Extracts During Frozen Storage

EVALUATION OF THE NUTRITIONAL QUALITY OF FRIED FISH FILLETS

Effect of Moringa Leaves Powder on the Chemical, Microbial and Sensory Evaluation of Catfish Burger

QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE

PREPARATION AND EVALUATION OF LOW-FAT BURGERS AND FORTIFIED BY CHICKPEA DURING FROZEN STORAGE

Quality Evaluation of Three Types of Fish Pastirma during Frozen Storage

EVALUATION OF THE NUTRITIONAL QUALITY OF COOKED FISH FILLETS BY DIFFERENT METHODS