الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
The aim of this study was to investigate some preservation and processing methods that may improve the market acceptability and keeping quality of some fish varieties. Therefore this investigation was carried out to study the influence of some chemical and technological treatments on the chemical compounds used as indicators for assessing quality of Silver Carp, Nile Bolti fish and Silver Carp sausages during storage at different temperatures. All fish and sausage samples were subjected to organoleptic evaluation as well as chemical and microbiological analysis prior to and periodically during storage. The data were exposed to proper statistical analysis.