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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: 67  |  Number of Download: 200

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: 51  |  Number of Download: 183

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: 31  |  Number of Download: 167

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: 29  |  Number of Download: 159

FULL ISSUE (Volume1 Issue 1)

pp. 0 - 0   |  DOI: 10.29329/foodb.2022.495   |   Number of Views: 8  |  Number of Download: 151

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: 9  |  Number of Download: 145

The Lipid Quality of Commercial Fish Oil Supplements

Bahar Tokur

pp. 1 - 7   |  DOI: 10.29329/foodb.2023.570.01   |   Number of Views: 15  |  Number of Download: 68

Yağlı Tohumlar ve Sert Kabuklu Meyvelerin Selenyum İçeriği ve Selenyumun İnsan Sağlığı Üzerine Etkisi

Zeynep Gülser Ulutaş & Abdullah Öksüz

pp. 8 - 22   |  DOI: 10.29329/foodb.2023.570.02   |   Number of Views: 11  |  Number of Download: 60

FULL ISSUE (Volume 2 Issue 1)

pp. 0 - 0   |  DOI: 10.29329/foodb.2023.570   |   Number of Views: 5  |  Number of Download: 59