EFFECT OF SOME PROCESSING FACTORS ON QUALITY AND SHELF-LIFE OF SMOKED MAKEREL FISH

LIPOLYTIC AND PROTEOLYTIC FUNFAL IN LOCALLY PRODUCED SMOKED MACKEREL

QUALITY ATTRIBUTES OF SMOKED SAUSAGE MANUF ACTURED FROM COMMON CARP FISH IN RELATION TO DIFFERENT LIQUID SMOKING METHODS AND COOKING

CHEMICAL PROFILE OF SALTED AND CANNED FISH PRODUCTS

Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage

Production and characterization of new hot and cold smoked mussel (Brachidontes pharaonis) meat products using sawdust and liquid smoke

HYGIENIC CRITERIA OF SMOKED HERRING FISH MARKETED IN KAFR EL- SHEIKH CITY

QUALITY CHANGES AND SHELF - LIFE OF HOT SMOKED FISH FILLETS

Mycotic quality of locally manufactured smoked herring fish

Quality of Smoked Tilapia Fillets (Oreochromis niloticus) Treated by Traditional and Liquid Smoke