الفهرس | Only 14 pages are availabe for public view |
Abstract 1-chemical and physical characteristics of surimi made from Tilapia and Grass carp. 2-Comparaison of surimi made from Tilapia using laboratory and commercial facilities 3-Effects of frozen storage on quality surimi made from Tilapia and Grass carp. 4-Sensory and chemical quality of falafel as affected by Adding surimi. 5-Micro and macro-Elements and proximate composition productsinus oriental markets. |