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1.
Lumpfish caviar : from vessel to consumer / by Jon Johannesson. by Series: FAO fisheries technical paper ; 485
Publication details: Rome : Food and Agriculture Organization of the United Nations, 2006
Availability: Items available for loan: Main (1)Call number: ORG SH1 F2 NO. 485.

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2.
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Keeping quality improvement of some smoked fish products with special reference to herring fillets with caviar [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحسين جودة بعض منتجات الأسماك المدخنة وبخاصة معلبات فيلية الرنجة مع الكفيار.
In: Benha Veterinary Medical Journal 2007.v.18(2)
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3.
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Quality characteristics of marketed fish roe and caviar [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • خصائص جودة البطارخ والكافيار المعروضة بالأسواق.
In: Veterinary Medical Journal 2006.v.54(3)
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4.
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Influence of different heating methods on fatty acids and amino acids content of herring caviar [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير طرق التسخين المختلفة على محتوى بطارخ الرنجة من الاحماض الدهنية و الاحماض الامينية.
In: Journal of Biological Chemistry and Environmental Sciences 2008.v.3(3)I
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5.
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Fat quality of fish roes and caviars collected from different supermarkets in Alexandria governorate [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • جودة الدهون لبيض الأسماك والكافيار المجمعة من السوبر ماركت المختلفة فى محافظة الإسكندرية.
In: Mansoura Veterinary Medical Journal 2010.v.12(1)
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