Penelitian mengenai perkembangan histamin selama proses pengolahan ikan peda telah dilakukan
Histamine is the molecule responsible of the sgombroid syndrome or histamine fish poisoning (HFP), a...
The research on the effect of vinegar to histamine content in bullet tuna (Auxis rochei) has been do...
Histamin zehirlenmesi yüksek seviyelerde histamin içeren gıdaların tüketilmesi sonucu meydana gelen ...
Penelitian tentang perkembangan histamin pada ikan peda selama penyimpanan telah dilakukan
Histamine is one of the important parameters in determining the quality of fish quality, especially ...
In this research, clove and cinnamon were prepared by grinding to produce spice powder and by solven...
Penelitian ini dilakukan untuk mengetahui kandungan histamin dan protein hasil fermentasi peda ikan ...
Pengaruh penambahan quercetin terhadap kadar histamin daging ikan tongkol (Euthynnus affi nis)selama...
Penefitian penambahan arang pada proses pemindangan ikan tongkol batik (Euthynnus affinis) untuk men...
This study uses an experimental method using a Completely Randomized Design (CRD) with a single fact...
The research to determine histamine content in bullet of tuna (Auxis rochei) with variation of tamar...
Peda is a fermentation products by additing of salt in certain concentrations. In thefermentation is...
Pindang is a semi-dried product which relatively short lasting products. Due to the rapid formation ...
Penelitian ini dilakukan untuk melihat pengaruh penundaan pengolahan terhadap kandungan histamin ika...
Peda merupakan salah satu produk hasil pengolahan secara tradisional yang digolongkan sebagai ikan a...
Histamine is the molecule responsible of the sgombroid syndrome or histamine fish poisoning (HFP), a...
The research on the effect of vinegar to histamine content in bullet tuna (Auxis rochei) has been do...
Histamin zehirlenmesi yüksek seviyelerde histamin içeren gıdaların tüketilmesi sonucu meydana gelen ...
Penelitian tentang perkembangan histamin pada ikan peda selama penyimpanan telah dilakukan
Histamine is one of the important parameters in determining the quality of fish quality, especially ...
In this research, clove and cinnamon were prepared by grinding to produce spice powder and by solven...
Penelitian ini dilakukan untuk mengetahui kandungan histamin dan protein hasil fermentasi peda ikan ...
Pengaruh penambahan quercetin terhadap kadar histamin daging ikan tongkol (Euthynnus affi nis)selama...
Penefitian penambahan arang pada proses pemindangan ikan tongkol batik (Euthynnus affinis) untuk men...
This study uses an experimental method using a Completely Randomized Design (CRD) with a single fact...
The research to determine histamine content in bullet of tuna (Auxis rochei) with variation of tamar...
Peda is a fermentation products by additing of salt in certain concentrations. In thefermentation is...
Pindang is a semi-dried product which relatively short lasting products. Due to the rapid formation ...
Penelitian ini dilakukan untuk melihat pengaruh penundaan pengolahan terhadap kandungan histamin ika...
Peda merupakan salah satu produk hasil pengolahan secara tradisional yang digolongkan sebagai ikan a...
Histamine is the molecule responsible of the sgombroid syndrome or histamine fish poisoning (HFP), a...
The research on the effect of vinegar to histamine content in bullet tuna (Auxis rochei) has been do...
Histamin zehirlenmesi yüksek seviyelerde histamin içeren gıdaların tüketilmesi sonucu meydana gelen ...
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