Authentication of Commercially Shark Products Using Species-Specific DNA Mini-barcodes Techniques

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

Identification of Shark and Sting Fish Species in Smoked Fish Processed Products Using The DNA Barcoding Method

Physicochemical characteristics of fried fish cakes made from black nile tilapia (Oreochromis niloticus) and catfish (Clarias sp.)

Frozen Fish Processing Business Development Strategy at PT XYZ

Chemical composition, mineral, and vitamin of prebiotic crackers with addition of seaweed salt

Comparison of DNA Isolation Methods for Fresh and Processed Seafood

Physicochemical characteristics, microbiology, and heavy metal contents from tumid venus (Gafrarium pectinatum) sauce

Application multilevel immersion salt and atung seed powder on the quality of dried salted tuna

The quality characteristics of armored catfish (Pterygoplichthys pardalis) fish floss in Tempe Lake, South Sulawesi

Functional properties of dry choux pastry substitution with fish protein concentrates of snakehead murrel

Characteristics of Functional Food of Nugget and Stick Based on Redtail Scad (Decapterus kurroides) Flour and Tofu Dregs

The effect of concentrations of chitosan solution and storage periods on the microbial and physical characteristics of mackerel scad boiled salt fish

Karakteristik kimia stik ikan dari bagian ikan lele (Clarias sp.) yang berbeda