Evaluation of grass carp (Ctenopharyngodon idellus) surimi in beef burger formulation in Egypt

Physiochemical and Sensory Quality Assessment of Frozen Surimi Produced from some underutilized Fish Species

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

Effect of Frozen Storage on The Quality Properties of Common Carp Fish Fingers

Post-mortem Biochemical, Microbiological and Sensory Quality Changes in the Grass Carp (Ctenopharyngodon idella) during Ice Storage

Quality assessment of dried-salted grass carp fish fillets

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

Effects of Frozen Storage on Quality Characteristics of Some fishery Products Processed from Bluefin Tuna and Common Carp

QUALITY ASSESSMENT OF FORMULATED FISH SILVER CARP BURGERS DURING FROZEN STORAGE

EFFECT OF THREE WASHING STEPS ON THE BIOCHEMICAL PROPERTIES AND QUALITY OF SURIMI PREPARED FROM MINCED CATFISH (CLARIAS GARIEPINUS) "KARMOUT"