The effect of smoking processing on the quality characteristics of the herring and bayad fish /
Fatma Abd El moneim Ibrahim Arafa
The effect of smoking processing on the quality characteristics of the herring and bayad fish / تأثير عملية التدخين على خواص الجودة لأسماك الرنجة والبياض Fatma Abd El moneim Ibrahim Arafa ; Supervised Ahmed Tawfic Elakel , Hosney Hamied Hemeeda , Tal , at Mohamed Dessouki - Cairo : Fatma Abd El moneim Ibrahim Arafa , 2005 - 201P : charts ; 25cm
Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology
Smoking is considered as one of the oldest method for fish preservation it is less expensive than other methods of preservation
Food Science and Technology Herring and bayad fish Quality characteristics The effect of smoking processing
The effect of smoking processing on the quality characteristics of the herring and bayad fish / تأثير عملية التدخين على خواص الجودة لأسماك الرنجة والبياض Fatma Abd El moneim Ibrahim Arafa ; Supervised Ahmed Tawfic Elakel , Hosney Hamied Hemeeda , Tal , at Mohamed Dessouki - Cairo : Fatma Abd El moneim Ibrahim Arafa , 2005 - 201P : charts ; 25cm
Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology
Smoking is considered as one of the oldest method for fish preservation it is less expensive than other methods of preservation
Food Science and Technology Herring and bayad fish Quality characteristics The effect of smoking processing