GENE CONTENT OF SEAWATER MICROBES IS A STRONG PREDICTOR OF WATER CHEMISTRY ACROSS THE GREAT BARRIER REEF




Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed

Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin.Kekian has Collections a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian.The purpose of this study was to determine the effect of adding different sea

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