Change of chemical and microbiological during the fermentation of bekasam nile tilapia fish using single and mixed starters

Sensory quality and microbial safety of salt with razor clam (Solen sp.) fortification

Effectiveness of Active Carbon in the Production of Brown Seaweed Salt (Sargassum polycystum and Padina minor)

Evaluation of Washing Plant Salt Processing Units in Improving The Quality and Competitiveness of People's Salt

Physicochemical characteristics of kamaboko with the addition of seaweed salt

Extraction and characterization of trippsin enzyme from milkfish (Chanos chanos) partial purification result

Physicochemical and functional characteristics of Sargassum polycystum flour as raw material for production of functional salt

Optimization production process of Ulva lactuca salt using response surface methodology

Product quality of hydrolyzate tofu shell sauce (Meretrix sp.) fortification of consumption salt with 87% NaCl content