|
Issue |
Title |
|
Vol 24, No 2 (2022) |
Quality Characteristics of Smoked Barracuda Fish (Sphyraena jello) Processed with Different Concentrations of Corncob Liquid Smoke |
Abstract
PDF
|
Fronthea Swastawati, Ulfa Nur Wahidah, Romadhon Romadhon |
|
Vol 25, No 1 (2023) |
Utilization of Barracuda Fish Skin Gelatin (Sphyraena) in Making Body Lotion with the Addition of Liquid Smoke as an Antioxidant and Antibacterial |
Abstract
PDF
|
Fronthea Swastawati, Syarifah Sufi Al Hayat, Eko Susanto |
|
Vol 21, No 2 (2019) |
Shelf Life of Tilapia (Oreochromis niloticus) Dumplings with addition of Bagasse Liquid Smoke during Storage at Chilling Temperature (±5°C) |
Abstract
PDF
|
Eka Handayani, Fronthea Swastawati, Laras Rianingsih |
|
1 - 3 of 3 Items |
|