| FULL ISSUE (Volume1 Issue 1) |
| 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 |
| 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 |
| 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 |
| Endokrin Bozucu Kimyasal (EBK)’ların Balık Gonadlarında Endokrin Sistem Üzerine Etkileri
İbrahim Cengizler |
| A Review on Spoilage Microorganisms in Fresh and Processed Aquatic Food Products
Albaris B. Tahiluddin, Iannie P. Maribao, Merilyn Q. Amlani, Jurmin H. Sarri |