الفهرس 
IntroductionOnly 14 pages are availabe for public view
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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.