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A Review on Spoilage Microorganisms in Fresh and Processed Aquatic Food Products
Albaris B. Tahiluddin, Iannie P. Maribao, Merilyn Q. Amlani, Jurmin H. Sarri pp. 21 - 36 | DOI: 10.29329/foodb.2022.495.05 | Number of Views: 52 | Number of Download: 118 |
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Sensory Characteristics of Dried and Rehydrated Sea Urchin Tripneustes gratilla Roe with Different Steaming Times as Pre-Treatment
Merilyn Q. Amlani, Normina A. Abubakar, Norjas M. Deong, Jurma A. Tikmasan, Fathma S. Abduhasan, Ainulyakin H. Imlani, Albaris B. Tahiluddin pp. 1 - 6 | DOI: 10.29329/foodb.2022.495.01 | Number of Views: 43 | Number of Download: 108 |
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Effect of Pomegranate Peel Extract as a Natural Antioxidant on Sausage Production from Rainbow Trout Fillet Waste
Emre Çağlak, Orhan Kobya, Özen Yusuf Öğretmen, Barış Karslı, Büşra Kara pp. 11 - 15 | DOI: 10.29329/foodb.2022.495.03 | Number of Views: 24 | Number of Download: 97 |
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Endokrin Bozucu Kimyasal (EBK)’ların Balık Gonadlarında Endokrin Sistem Üzerine Etkileri
İbrahim Cengizler pp. 16 - 20 | DOI: 10.29329/foodb.2022.495.04 | Number of Views: 19 | Number of Download: 93 |
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FULL ISSUE (Volume1 Issue 1)
pp. 0 - 0 | DOI: 10.29329/foodb.2022.495 | Number of Views: 5 | Number of Download: 82 |
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Comparison of Different Analysis Methods for Determination of Nutrient Composition of Fish Meal Produced from Anchovy (Engraulis encrasicolus)
Barış Bayraklı, Hünkar Avni Duyar, Sezgin Yıldız pp. 7 - 10 | DOI: 10.29329/foodb.2022.495.02 | Number of Views: 7 | Number of Download: 81 |
(December 2022)
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