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by. - 14-Mar-2023
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Latest Tips
Diversification of Anchovy (Stolephorus sp.) Processed Products into Various Sambal and Abon as an Effort to Increase Added Value and Competitiveness of Local Fishery Products
The Processing of Ball Type Octopus: Maintaining Quality from Sea to Your Table
Damage to Aquatic Ecosystems Due to Industrial Waste: The Silent Threat Behind the Rumble of Industry
Government Strategy in Encouraging Marine Exports
Seafood as a Superfood: Omega-3 Content and Its Functions
Quality Standards and Food Safety for Frozen Mackerel Products
10 Most Commonly Consumed Fish in Japan
Potential Ecotourism Disaster Due to Environmental Damage from Fish Bombs
Application of HACCP to Reduce the Risk of Bacterial Contamination in Smoked Fish Products
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