Sensory, chemical, and microbiological evaluation of locally produced smoked herring

OCCURRENCE OF LIPOLYTIC AND PROTEOLYTIC FUNGI IN LOCALLY SMOKED FISH

MTOROFLORA IN LOCALLY PROCESSED FROZEN MEAT

SOME CHEMICAL AND MYCOLOGICAL EXAMINATIONS OF MEAT AND FISH PRODUCTS

Chemical profile of Salted and Smoked Fish

THE EFFECT OF USING ANTIOXIDANTS, ANTIFUNGAL AGENTS AND PACKAGING METHODS ON THE QUALITY OF SMOKED MACKEREL FISH.

Mycotic quality of locally manufactured smoked herring fish

Assessment of Histamine Residues in Smoked and Salted fish

SANITARY CONDITION OF FRESH FISH FILLETS

MICROBIAL QUALITY OF SOME MEAT PRODUCTS