Changes in the Nutritional Composition of Fish Condiment Prepared from Thai Pangus (Pangasianodon hypophthalmus) During Storage at Low Temperature for Longer Period
Physicochemical, Sensory and Microbiological Characteristics
of Yoghurt Produced from Cow's Milk Supplemented with
Aloe vera Extract during Cooled Storage
M.A. Ali, M.R. Shahein, M.M. Metwally and H.A. Embark