Depolymerization of chitosan with ultraviolet ray and chloride acid catalyst
Antioxidant activity of Tilapia (Oreochromis niloticus) Skin Collagen Hydrolizate
Fractination of Peptide from Selar Fish Protein Hydrolysate (Selaroides leptolepis)
Optimatization of Production Water Soluble Chitosan Using Pressurized Hidrolysis Method
Comparison of DNA Isolation Methods for Fresh and Processed Seafood
Yellow Velvetleaf (Limnocharis flava) Fortification in Ulva lactuca Seaweed Salt Production for Hypertensive Patients
Quality and Consumers Acceptence of Shredded Macarel Scad Fish (Decapterus sp.)
Characteristics of Uli as a Typical Product of the Badui Tribe with the Addition of Milkfish Meat (Chanos chanos)
Microbiological Quality of Smoke Yellow Tail Fish from Youtefa Market Papua
Wet Rendering Extraction of Mackerel Scad (Decapterus macarellus) Oil by Low Temperature
Characteristics and Antioxidant Activities of Gracilaria sp. Seaweed from Banten
DPPH radical scavenging by extract methanol of Spirulina platensis and gold sea cucumber (Stichopus hermanii)
Effectiveness of Gracilaria sp. Against Total Microbes Flying Fish and Tuna In Room Temperature Storage
Physical and Sensory Characteristics of Pedada Juice
Antibacterial Of Chitosan Monosaccharide Complex As An Inhibitor Of Pathogenic Bacteria For Fishery Products
Protein Profile of Channa striata , Channa micropeltes, and Oxyeleotris marmorata Fish
Reduction of Allergenic Proteins during Processing of Tilapia (Oreochromis niloticus) Surimi
Antioxidant Activity of Fresh and Boiled Caulerpa sp.
