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1.
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Using rosemary and sage for extending the shelf-life of common carp fish fingers during cold storage [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام حصى البان والمريمية لإطالة فترة صلاحية أصابع سمك المبروك خلال التخزين بالتبريد.
In: Annals of Agricultural Science, Moshtohor 2007.v.45(4)
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2.
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Biological studies on fermented salted Bouri fish "Feseekh" [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات بيولوجية على سمك البوري المملح والمتخمر "الفسيخ".
In: Annals of Agricultural Science, Moshtohor 2007.v.45(4)
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3.
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Preservation effect of electrolyzed water and essential oil compounds in refrigerated tuna patties [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التأثير الحافظ للماء المحلل كهربيا ومركبات الزيوت العطرية في باتية سمك التونة المبرد.
In: Annals of Agricultural Science, Moshtohor 2008.v.46(1)
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4.
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Healthy safe, quality criteria, and sensory acceptability of traditional and fermented talang queenfish sausage trials as affected by processing treatments. [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • صفات الأمان الصحي والجودة والقبول الحسي لسجق أسماك الجمل العادي والمختمر ومدي تأثرها بالمعاملات التصنيعية.
In: Annals of Agricultural Science, Moshtohor 2006.v.44(4)
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5.
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Quality attributes of common carp fish balls supplemented with some legume flours [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • خصائص جودة كرات سمك المبروك المدعمة بدقيق بعض البقوليات.
In: Annals of Agricultural Science, Moshtohor 2005.v.43(4)
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6.
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Effect of polysaccharides on the cooking quality and sensory characteristics of carp fish pattie [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير السكريدات العديدة على جودة الطهى والخواص الحسية لباتية سمك المبروك.
In: Annals of Agricultural Science, Moshtohor 2005.v.43(4)
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