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14.645  Articles
1 of 1.465 pages  |  10  records  |  more records»
Smoked fish is an essential commodity in Central Java. Smoked fish workers must always ensure the availability of smoked fish products for the community. To work continuously, workers need to maintain their safety and health. Workers are constantly expose... see more

Smoked fish is one of the processed fish products that provided higer added value. However, there are still great opportunities to increase added value of smoked fish products through upgrading their value chains to make them more competitive and sustaina... see more

Fish Production Center “Asap Indah” is one of the production centers in Demak, which specializes in processing fresh fish into semi-processed products, smoked fish. To support the sustainability of product distribution, supply chain management is needed t... see more

The research purpose is to determine the technical efficiency level and analyze the factors that influence technical efficiency of the Skipjack smoked fish processing business in North Sulawesi Province. The research method used is survey method in North ... see more

Pinekuhe  is the local name for smoked scad fish (Decapterus sp.), a traditionally processed fish product from Sangihe Islands whose taste, aroma and form are typical and unique. In this research aims of physiological and biochemical characteristics ... see more

Highlightaw 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 weeks or 5.8 ... see more

Highlightaw 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 weeks or 5.8 ... see more

The most widely employed traditional method of processing and preserving fish for human consumption in the third world are smoking and drying. However, the traditional smoking and drying methods restrict the cross border trade of preserved fish due to the... see more

Smoked fish is traditionally processed by fish through an open process of hot smoked. Smoked fish process in Indonesia, especially in Maluku, is still carried out traditionally with capital and small business scale so that the use of tools is still simple... see more

1 of 1.465 pages  |  10  records  |  more records»