THE POSSIBILITY FOR USING FISH BONE POWDER TO SUPPLEMENT SOME KINDS OF BISCUITS

Characteristics of Crackers Fortified with the Sailfin Catfish (Pterygoplichthys pardalis) Bone Meal

EVALUATION OF FISH CAKES PROCESSED FROM BISSARIA FISH (Atherina hepsetia)

Effect of different cooking methods on sensory quality of pre-frozen tilapia and big eyed snapper fish

Biochemical and Sensory Quality of the African Catfish (Clarias gariepinus) Spreads

Assessment of nutritional value and sensory quality of salted roes of catfish Clarias gariepinus

EFFECT OF PRECOOKING PROCESS OF TUNA-LIKE FISH (Scombromorous sp.) CAKE ON CHEMICAL, MICRO-BIOLOGICAL AND SENSORY PROPERTIES

Quality attributes of artificial dried and dried salted Sand smelt fish (Atherina boyeri)

Preparation and Evaluation of Novel Nutritious Fish Snacks Using Sand Smelt (Atherina boyeri) Fish

DEVELOPMENT OF SENSORY SCORING SCHEMES FOR FARM-RAISED FISH (TILAPIA NILOTICA AND BAGRUS BAYAD)