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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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Physicochemical and functional properties of surimi-like products made from chicken [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الطبيعية و الكيماوية والوظيفية للسوريمى المصنع من لحم الدجاج.‪
In: Mansoura Unviersity Journal of Agricultural Sciences 2004.v.29(5)
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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
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  • 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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