Therapeutic Benefits of Tuna Oil by In Vitro and In Vivo Studies Using a Rat Model of Acetic Acid-Induced Ulcerative Colitis
Ulcerative colitis (UC), an inflammation of the colon lining, represents the main form of
inflammatory bowel disease IBD. Nutritional therapy is extremely important in the …
inflammatory bowel disease IBD. Nutritional therapy is extremely important in the …
[PDF][PDF] Fatty acid profile and changes in quality of smoked barracuda fish (Sphyraena jello) with different concentrations of liquid smoke
AR Wicaksono, F Swastawati, AD Anggo - Food Research, 2023 - researchgate.net
Barracuda fish (Sphyraena jello) is an Indonesian marine capture fishery with high
economic value and is in high demand among consumers because it has a delicious taste …
economic value and is in high demand among consumers because it has a delicious taste …
Pengaruh Pemberian Asap Cair Yang Berbeda Terhadap Karakteristik Kimia Dan Organoleptik Abon Ikan Tongkol (Euthynnus affinis)
Abon ikan seringkali mengalami kerusakan secara kimiawi dan fisik akibat oksidasi dan
mikrobiologi. Oleh sebab itu diperlukan proses pengawetan untuk mempertahankan mutu …
mikrobiologi. Oleh sebab itu diperlukan proses pengawetan untuk mempertahankan mutu …
SUSTAINABLE COLD SUPPLY CHAIN MANAGEMENT OF TUNA AGRO-INDUSTRY: A SYSTEMATIC LITERATURE REVIEW AND FUTURE RESEARCH.
RB Tri Joko Wibowo… - … /Jurnal Pengolahan Hasil …, 2024 - search.ebscohost.com
The tuna agro-industrial cold supply chain faces complex challenges. The implementation of
cold chains has economic, social, and environmental implications. Breaking the cold chain …
cold chains has economic, social, and environmental implications. Breaking the cold chain …
DOWNSTREAM STRATEGIES OF LIQUID SMOKE PRODUCTS AS A PRESERVATIVE AND SMOKE AROMA IN FISHERY PRODUCTS.
Smoked fish is a fishery product that meets the nutritional needs of the population. The
traditional smoking method leads to the production of H2S, which reduces the aroma and is …
traditional smoking method leads to the production of H2S, which reduces the aroma and is …
[PDF][PDF] PENGARUH WAKTU PENGASAPAN YANG BERBEDA TERHADAP KARAKTERISTIK KADAR AIR DAN SENSORI IKAN TONGKOL ASAP
D Febriadi, J Jumsurizal - Leuit (Journal of Local Food Security …, 2024 - jurnal.untirta.ac.id
Metode Penelitian dilakukan menggunakan tiga perlakuan waktu pengasapan dengan
masingmasing waktu pengasapan sebanyak 60 menit (D1), 80 menit (D2) serta 100 menit …
masingmasing waktu pengasapan sebanyak 60 menit (D1), 80 menit (D2) serta 100 menit …