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Effect of smoking methods on the quality characteristics and polycyclic aromatic hydrocarbons (PAHs) content of mullet fish (Mugil Cephalus) [electronic resource].

By:

Nassar, A. G

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Language: English Summary language: Arabic Description: P. 1165-1178Other title:

تأثير طرق التدخين علي جودة سمك البوري المدخن و محتوي المركبات الهيدروكربونية عديدة الحلقات [Added title page title]

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Mansoura university journal of agricultural sciences, 2007 v. 32 (2) [electronic resource].

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Full Text Article.

In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(2)Summary: This work aims to study the effect of smoking methods (traditional and liquid flavouring) on the quality of whole and gutted mullet products and polycyclic aromatic hydrocarbons (PAHs) contents, which may represent carcinogenicity agent for consumer. Also, physico-chemical, bacteriological and sensorial characteristics were determined.

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This work aims to study the effect of smoking methods (traditional and liquid flavouring) on the quality of whole and gutted mullet products and polycyclic aromatic hydrocarbons (PAHs) contents, which may represent carcinogenicity agent for consumer. Also, physico-chemical, bacteriological and sensorial characteristics were determined.

Summary in Arabic.

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