Keywords = surimi
| Number of Articles: 3 | ||
| 1 | UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS. | |
| Volume 2, Issue 4, November and December 2017, Page 115-116 | ||
| A. A. El-Bedawey; E. H. Mansour; A. S. A. Osheba; Amal A.A. M. Hassan | ||
| 2 | UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS. | |
| Volume 2, Issue 2, March and April 2017, Page 61-62 | ||
| A. A. El-Bedawey; A. E. El-Beltagy; H. M. M. Korkar | ||
| 3 | EFFECT OF THREE WASHING STEPS ON THE BIOCHEMICAL PROPERTIES AND QUALITY OF SURIMI PREPARED FROM MINCED CATFISH (CLARIAS GARIEPINUS) "KARMOUT" | |
| Volume 37, Issue 3, May and June 2010, Page 655-667 | ||
| Rabab E. Ahmed; Amani A. El-Dashlouty; S.S. Bassiouny | ||
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