Page 239 - 2012-34
P. 239
References
• Abd-Elghafour, S.A.:1999, Studies on canning of some kinds of Egyptian
fish. M. Sc. Thesis. Faculty of Agriculture, Al-Azhar University.
• Abd-Elghafour,S.A.:2004,Technological and biochemical studies on canned
grass carp fish products. Ph. D. Thesis. Faculty of Agriculture, Al-Azhar
University. Egypt.
• Abo-Taleb, M.:1997, Studies on the utilization of carp fish in some fishery
products . Ph. D . Thesis, Faculty of Agriculture, Ain Shams University.
• Abo-Zeid,K.S.:1995, Chemical and histological studied on carp fish preserved
at low temperature. M.Sc. Thesis. Faculty of Agriculture, Cairo, University.
• Alsmeyer, M.R.; Cunningham, A.E. and Happich, M.L.:1974, Equations
predict PER for amino and analysis. Food Technology, July, p: 34-40.
• AOAC:2000, Official Methods of Analysis, 16th ed. Association of Official
Analytical Chemists International. Gaithersburg M D.USA.
• Arafa,F.A.:1994, Biochemical and microbiological evaluation of some locally
produced canned fish. M. Sc. Thesis, Faculty of Agriculture, Cairo University.
• Arthur, R.I.;Lorenzen, K.; Homekingkeo, P. and Sidavong, K. 2010, Assessing
impacts of introduced aquaculture species on native fish communities: Nile
tilapia and major carps in SE Asian freshwaters. Aquaculture 299:81–88.
• El-Sherif, S.A.:2001, Chemical and technological studies on shrimp and
its wastes. Ph.D. Thesis, Faculty of Agriculture, Cairo University, Fayoum
Branch.
• FAO: 1992, Food and Agriculture Organization. Manuals of Food Quality
Control, 4, Rev. 1 Microbiological analysis 1992. Rome.
• FAO/WHO:1985, Food and Agriculture Organization/ World Health
Organization.Energy and protein requirements. Report of the Joint FAO/
WHO Expert Consultation. World Health Organization Technical Reports
Series 724, Geneva.
• Hanafy, M.A.:2002, Chemical and technological studies on the effect of
feeding monosex Nile Tilapia (Oreochromis niloticus) in Aquaculture. Ph.D.
Thesis, Faculty of Agriculture, Al-Azhar University, Egypt.
• Ibrahim, S.M.:1999, Application of HACCP in controlling hazards of some
- 30 -

