Microbial Quality Assessment of Traditionally Processed Fishery Products from Retail Fish Markets of Gazipur District in Bangladesh

HYGIENIC QUALITY OF NEWLY CAUGHT FRESH FISH

Implementation of Food Safety Management System FSMS (ISO 22000) in Cold Smoked Herring (Clupea harengus) Factory at AL-GHARBIA Governorate

Evaluation of bacterial and chemical quality of new manufactured pasted fish products in a large scale fish processing plant, Egypt

Guidelines of Fish Supply Chain from Post Harvesting to Marketing

Assessment of Histamine Residues in Smoked and Salted fish

APPLICATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) CONCEPT TO THE SMOKED HERRING INDUSTRY

QUALITY ASSURANCE OF SOME FATTY FISHES

MICROBIOLOGICAL QUALITY OF READY TO EAT FRIED FISH

Innovation to Achieve Sustainable Competitive Advantage of Processed Fishery Products Sector in Central Java