Results 11 to 20 of about 12,947 (216)
Nekton, 2022 Skipjack fish is a prima donna for Sorong City, West Papua fishing communities. In general, the people of Sorong City process skipjack into smoked fish.
Christy Radjawane +2 more
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ANALISIS SANITASI DAN CEMARAN MIKROORGANISME IKAN ASAP LELE DI BENGKULU
Agritepa, 2016 Smoked catfish is one way to preserve fish processing and at the same time using a combination of heating and the addition of a natural chemical compound derived from wood smoke .
Julman hadi, Lina widawati
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Jurnal Ilmiah Perikanan dan Kelautan, 2020 Highlight • aw on smoked tandipang fish analyzed. • Peroxide value on smoked tandipang fish analyzed. • TPC on smoked tandipang fish analyzed. • The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of ...
Dyah Ayu Rakhmayeni +2 more
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Jurnal Kesehatan Lingkungan, 2019 Fish smoking industry is one of way of fish preservation so that fresh fish have long saving period and always in a good condition. The treatment of smoked fish that is still simple and not processed properly cause the occurence of bacteria in smoked ...
Refri Fitria Rohmatin Shofuro Setiyono
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Measurement of Polycyclic Aromatic Hydrocarbons (PAHs) in Hot and Cold Smoked Fish: Chemistry, Analytic Method, and Carcinogenic Risk Analysis [PDF]
Iranian Journal of Chemistry & Chemical EngineeringPolycyclic aromatic hydrocarbons (PAHs) are a crucial group of chemical substances of paramount environmental significance, resulting from incomplete combustion and found at high levels in thermally processed foods, notably in smoked fish and shellfish ...
Zahra Asadi +2 more
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Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish
Foods, 2020 The aim of the study was to assess protein, fat, salt, collagen, moisture content and energy value of freshwater fish purchased in Polish fish farms.
Konrad Mielcarek +9 more
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ANALISIS NILAI TAMBAH USAHA PENGOLAHAN IKAN MANYUNG ASAP DI KABUPATEN DEMAK
Jurnal Agrica, 2019 Traditional methods of processing fishery products are fumigation. Processing of fishery products has objectives including increasing added value. This research aimed to determine: 1). added value of smoked manyung fish processing business, 2). the level
Shofia Nur Awami +2 more
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HYGIENIC CRITERIA OF SMOKED HERRING FISH MARKETED IN KAFR EL- SHEIKH CITY [PDF]
Kafrelsheikh Veterinary Medical Journal, 2009 A total number of one hundred samples from each packed and unpacked locally produced smoked herring fish (50 of each) were collected randomly from different shops and supermarkets of different sanitation levels at Kafr El-sheikh city.
G.I. Mazyad, E. M. I. Khalifa
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Consumer Preferences for The Design of Smoked Fish Packaging Using Conjoint Analysis
Jurnal Ilmiah Teknik Industri, 2018 Research on smoked fish packaging has only focused on its functional side to increase product life. Meanwhile, research on smoked fish packaging design that focuses on improving and expanding markets has never existed.
Dwi Nurul Izzhati +3 more
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OCCURRENCE OF LIPOLYTIC AND PROTEOLYTIC FUNGI IN LOCALLY SMOKED FISH [PDF]
Assiut Veterinary Medical Journal, 2008 A total of 100 of locally smoked fish samples, packed in polythene bags or unpacked (50 of each) were subjected to mycological examination. the proteolytic and lipolytic potentials of fungi isolates associated with examined smoked fish were investigated.
ZIENAB I. SOLIMAN, AMANY M. SHALABY
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