QUALITY ATTRIBUTES OF SOME SAUSAGE LIKE- PRODUCTS

QUALITY CHANGES AND SHELF - LIFE OF HOT SMOKED FISH FILLETS

INFLUENCE OF SMOKING METHODS AND COLD STORAGE ON QUALITY OF SILVER CARP (Hypophthalmichthys molitrix) FILLETS

EFFECT OF COLD AND HOT SMOKING ON PHYSIOCHEMICAL PROPERTIES OF COMMON CARP (CYPRINUS CARPIO) DURING COLD STORAGE

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

Effect of Hot Smoking on the Quality and Shelf-Life of Fish Luncheon Stored at Cold and Ambient Conditions

QUALITY OF FISH KOFTA AND SAUSAGE PROCESSED FROM BOLTI AND CARP FISHES [N EGYPT

PHYSICAL, CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY ATTRIBUTES OF LIQUID-SMOKED POULTRY BURGER PATTIES AS AFFECTED BY ADDING LIQUID SMOKE AND FROZEN STORAGE (-18 °C) FOR 6 MO

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

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