Fesikh is a traditional salted fermented whole fish product of high nutrition, unique flavor that is popular in Egypt. The aim of this study was to reduce and control the salting fermentation process during preparing the salted fermented Tobar fish (Mugil capita). Estimation safety and quality of this product showed that, an aerobic bacterial load was
Amin, H., Ahmed, O., & attaia, M. (2020). Chemical, Microbial and Organoleptic Properties of Egyptian Tobar Fesikh Produced under Sun and Controlled Fermentation. Aquatic Science and Fish Resources (ASFR), 1(0), 17-22. doi: 10.21608/asfr.2020.48180.1009
MLA
Hesham Amin; Omaima Ahmed; Mofida attaia attaia. "Chemical, Microbial and Organoleptic Properties of Egyptian Tobar Fesikh Produced under Sun and Controlled Fermentation". Aquatic Science and Fish Resources (ASFR), 1, 0, 2020, 17-22. doi: 10.21608/asfr.2020.48180.1009
HARVARD
Amin, H., Ahmed, O., attaia, M. (2020). 'Chemical, Microbial and Organoleptic Properties of Egyptian Tobar Fesikh Produced under Sun and Controlled Fermentation', Aquatic Science and Fish Resources (ASFR), 1(0), pp. 17-22. doi: 10.21608/asfr.2020.48180.1009
VANCOUVER
Amin, H., Ahmed, O., attaia, M. Chemical, Microbial and Organoleptic Properties of Egyptian Tobar Fesikh Produced under Sun and Controlled Fermentation. Aquatic Science and Fish Resources (ASFR), 2020; 1(0): 17-22. doi: 10.21608/asfr.2020.48180.1009
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