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26.530  Articles
1 of 2.653 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

CONSTRUCTION OF FISH PROCESSING FACILITIES AND TRAINING OF GOOD MANUFACTURING PRACTICES IN THE SMOKED CATFISH PROCESSING INDUSTRY. This activity aims to increase the production capacity and skills of the workers, which impact the improving quality of smok... 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

The problem of poverty in fishing communities has become a cultural cycle. The issue has become a long causal chain of various aspects that is difficult to unravel over the years. The number of fishers is decreasing while the potential of marine resources... 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

1 of 2.653 pages  |  10  records  |  more records»