EFFECT OF SOME NATURAL PRESERVATIVE MATERIALS ON COMPOSITIONAL QUALITY AND OXIDATIVE STABILITY OF SALTED SARDINE AND GREY MULLET DURING SALTING AND STORAGE تأثير بعض المواد المضافة الطبيعية علي الجودة التركيبية والثبات التأكسدي للسردين والبوري المملح خل
MAHA ESMAIL MOHAMMED GENINA مها إسماعيل محمد جنينه;
Abstract
Two different fish species, Sardine (Sardinella aurita) and grey mullet (Mugil cephalus) are highly consumed in the Egyptian market.
Sardine and grey mullet (Bouri) are considered a suitable material for fish salting, having a popular flesh with high
Sardine and grey mullet (Bouri) are considered a suitable material for fish salting, having a popular flesh with high
Other data
| Title | EFFECT OF SOME NATURAL PRESERVATIVE MATERIALS ON COMPOSITIONAL QUALITY AND OXIDATIVE STABILITY OF SALTED SARDINE AND GREY MULLET DURING SALTING AND STORAGE تأثير بعض المواد المضافة الطبيعية علي الجودة التركيبية والثبات التأكسدي للسردين والبوري المملح خل | Authors | MAHA ESMAIL MOHAMMED GENINA مها إسماعيل محمد جنينه | Keywords | EFFECT OF SOME NATURAL PRESERVATIVE MATERIALS ON COMPOSITIONAL QUALITY AND OXIDATIVE STABILITY OF SALTED SARDINE AND GREY MULLET DURING SALTING AND STORAGE تأثير بعض المواد المضافة الطبيعية علي الجودة التركيبية والثبات التأكسدي للسردين والبوري المملح خل | Issue Date | 2005 | Description | Two different fish species, Sardine (Sardinella aurita) and grey mullet (Mugil cephalus) are highly consumed in the Egyptian market. Sardine and grey mullet (Bouri) are considered a suitable material for fish salting, having a popular flesh with high |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 15684e1014.pdf | 164.93 kB | Adobe PDF | View/Open |
Similar Items from Core Recommender Database
Items in Ain Shams Scholar are protected by copyright, with all rights reserved, unless otherwise indicated.