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
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