CHEMICAL EVALUATION OF SOME FRESH AND FROZEN FISH

Proximate Composition and Quality Properties of some Egyptian Sea Cucumber Species

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME FISH PRODUCTS SAMPLES

CHEMICAL EVALUATION OF MEAT AND MEAT PRODUCTS

Sea Cucumber “Holothuria (Thymiosycia) arenicola” induced-autotomy for sustainable development in Egypt: Histological, Ultrastructure, and Chemical studies.

EVALUATION OF NUTRITIONAL AND HYGIENIC QUALITY OF HERRING FISH AND ITS PRODUCTS

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing

EVALUATION OF FISH CAKES PROCESSED FROM BISSARIA FISH (Atherina hepsetia)

USING THE CUTTLEFISH (SEPIA OFFICINALIS L.) FLESH IN PROCESSING OF NEW PRODUCTSHANAA

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME MARKETED SALTED FISH IN MANSOURA