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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

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

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

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

FULL ISSUE (Volume1 Issue 1)

pp. 0 - 0   |  DOI: 10.29329/foodb.2022.495   |   Number of Views: 5  |  Number of Download: 82

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