Improvement of The Red Meat Properties Using Different Methods

IMPROVING QUALITY PROPERTIES OF CATFISH MINCE

EFFECT OF PRECOOKING PROCESS OF TUNA-LIKE FISH (Scombromorous sp.) CAKE ON CHEMICAL, MICRO-BIOLOGICAL AND SENSORY PROPERTIES

Effect of Carbohydrates Substitution and Storage Temperatures on the Quality and Shelf-Life of Fish Luncheon

EFFECT OF MORINGA LEAVES (Moringa oleifera Lam.) EXTRACT ADDITION ON LUNCHEON MEAT QUALITY

QUALITY ATTRIBUTES AND SHELF LIFE OF LUNCHEON LIKE PRODUCTS PREPARED FROM MEAT AND LUPINE FLOUR

Effect of different cooking techniques on quality characteristics of some fish species

Quality attributes of artificial dried and dried salted Sand smelt fish (Atherina boyeri)

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

The Effect of Acid Solvent on the Physicochemical Characteristics of Tuna Dark Meat Fish Meal