Fatma Abd El moneim Ibrahim Arafa <br/><br/>
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 
<br/><br/>Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Food Science and Technology 
<br/><br/> Smoking is considered as one of the oldest method for fish preservation it is less expensive than other methods of preservation 
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<br/><br/><label>Subjects--Index Terms: </label>Food Science and Technology Herring and bayad fish Quality characteristics The effect of smoking processing