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1.
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Assessment of nutritional value of surimi and shrimp-analogues processed from catfish flesh Clarias gariepinus [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم الخواص التغذوية للسوريمى ومقلدات الجمبرى المجهزة من لحوم سمك القراميط.
In: Abbassa International Journal for Aquaculture 2008.v.1(B)
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2.
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Quality characteristics of kobebah produced from catfish Clarias gariepinus substituted with different levels of burghul [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • خواص الجودة للكوبيبة المجهزة من سمك القراميط بإستبدال نسب مختلفة من البرغل.‪
In: Abbassa International Journal for Aquaculture 2008.v.1(B)
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3.
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Changes in chemical composition, microbiological and sensory characteristics of surimi processed from catfish clarias gariepinus during frozen storage [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التغير فى الخواص الكيميائية، الميكروبيولوجية و الحسية للسوريمى المصنع من اسماك القراميط خلال التخزين بالتجميد.
In: Egyptian Journal of Agricultural Research 2006.v.84(1)A,SP
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Effect of different washing methods on the quality characteiustics of minced catfish intended for surimi processing [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير طرق الغسيل المختلفة على خواص جودة مفروم سمك القراميط لتصنيع السوريمى.
In: Zagazig Journal of Agricultural Research 2003.v.30(6)
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5.
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Studies on freezing and smoking of catfish fillets . [electronic resource] / Waleed Ahmed Mahmoud Ahmed Abo El-Magd by Language: English Summary language: Arabic
Publication details: 2016.
Dissertation note: Thesis (M.S) --Zagazig University ,2016 .
Other title:
  • دراســات علـى تجـميد وتدخــين شرائح سـمك القــراميـط
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Availability: Items available for loan: Main (1)Call number: CD-4961.

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