EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH

EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH

QUALITY ASSESSMENT OF FORMULATED FISH SILVER CARP BURGERS DURING FROZEN STORAGE

Effect of different protein sources and levels on growth and feed utilization of common Carp (Cyprinus carpoi L.) Fingerlings

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

CHANGES IN SELECTED CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY CHARACTERISTICS OF COMMON CARP (CYPRINUS CARPIO L.) BLOCKS DURING FROZEN STORAGE

Winter Dietary Protein Impacts on Growth performance of Cyprinus carpio

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

Enzymatic Protein Hydrolysates of Common Carp Fish: I. Functional Properties and Molecular Weight Distribution

EFFECT OF DIFFERENT LEVELS OF PROTEIN COMBINATIONS AND PROTEIN SOURCES ON SOME BIOCHEMICAL PARAMETERS OF TILAPIA (Oeochromis niloticus) AND COMMON CARP (Cyprinus carpio) LIVERS