The impact of packaging and storage position on the chilling temperature for surimi quality from purple-spotted bigeye fish (Priacanthus tayenus)

The Effect of Gamma Iradiation and Cold Storage on Proximate Content, pH, and ALT of Jenaha Fish Fillet

The effect of blending tilapia fish oil, palm stearin, and rubber seed oil on the physicochemical characteristics of biscuits

Stock Assesment for Raw Materials Supply of Fish Processing Industry

Meta-analysis on the role of food processing technology for fish allergenicity reduction

Antioxidant activity and hedonic of green tea made from mangrove leaves Avicennia sp. and Sonneratia sp.

Organoleptic and nutritional characterization of fish biscuits with fortification of surimi powder from purple-spotted bigeye fish (Priacanthus tayenus)

Effect of Different Cooking Time on Protein and Fat Content, Amino Acid and Fatty Acid Profile of Three Spot Gourami (Trichogaster trichopterus) Fish Flour

Effect of different binding agents on the physical and sensory characteristics of effervescent tablets of Sonneratia caseolaris

Effect of mangrove (Sonneratia alba) fruit flour substitution on the physicochemical and sensory characteristics of white bread

Characteristics of facial serum from seaweed filtrate of Eucheuma cottonii and Ulva lactuca

Nutritional Content of Post Processing Largesnout Goby Juvenile

Strategy for Quality Development of Salted Jambal Roti (Aarid catfish) in Karangsong, Indramayu