The objective of this work was to study the effect of seaweed (Eucheuma cottonii) flour
addition on physicochemical and sensory characteristics of an Indonesian-style beef …

Food preservatives are compounds that are used for the treatment of food to improve the
shelf life. In the food industry, it is necessary to monitor all processes for both safety and …

The purpose of the study is to develop recommendations for improving the organizational
support of Ukraine's implementation of HACCP in the context of the implementation of EU …

В статье представлены результаты разработки системы менеджмента безопасности
пищевой продукции в соответствии с ГОСТ Р ИСО 22000-2019 «Системы менеджмента …

Terdapat delapan (8) area kantin yang berada di dalam kampus UM,(beberapa area yang
memiliki lebih dari satu pengelola kantin) yaitu:(Kantin FIP, FIK, FIS, FE, FMIPA, F. sastra, F …

Buffalo meatballs were formulated and the effects of different comminution temperatures on
the quality (cooking yield, water holding capacity (WHC), protein, texture, colour, and …

Sustainable production and consumption in the food sector have attracted the attention of
researchers, marketers, companies, and environmental policymakers in recent decades …

This study aimed at analysing the nutritional and fatty acid composition of a bowl of meatball
soup sold by 5 bakso Malang restaurants in Malang, Indonesia. The analysis was performed …

Background: In the production process, small accidents often occur between fellow workers
in the production area, such as workers colliding with each other during the transfer process …

This research aimed to study the changes of protein, fat and free fatty acid contents in fried
chicken that was cooked with repeated cooking oil on the 1 st, 5 th, 10 th, 15 th, and 20 th …