Normal view MARC view ISBD view

Effect of salting and pickling conditions on some physiochemical properties and histological structure of silver carp (Hypophthalmichthys molitrix) fillets [electronic resource].

By:

Hasanin, Samya I. A

Contributor(s):

Language: English Summary language: Arabic Description: p.373-397Other title:

تأثير ظروف التمليح والتخليل على بعض الخواص الفيزيوكيميائية والتركيب النسيجى لشرائح سمك المبروك الفضي.‪ [Added title page title]

Uniform titles:

Abbassa international journal for aquaculture, 2008 v. 1(B) [electronic resource].

Subject(s):

Online resources:

full Text Article.

In: Abbassa International Journal for Aquaculture 2008.v.1(B)Summary: This investigation was undertaken for the utilization of silver carp fillets (Hypophthalmichthys molitriX) for the production of salted pickled fish (Feseekh) and to evaluate the changes in some physiochemical properties and histological structure during salting and pickling periods.

Average rating: 0.0 (0 votes)

No physical items for this record

Includes reference.

This investigation was undertaken for the utilization of silver carp fillets (Hypophthalmichthys molitriX) for the production of salted pickled fish (Feseekh) and to evaluate the changes in some physiochemical properties and histological structure during salting and pickling periods.

Summary in Arabic.

There are no comments on this title.

to post a comment.