Telur Ikan dan Kaviar: Nisbah Omega-3 kepada Omega-6 Sehingga 8.06
Pengenalan Nama kajian: Comparison of Proximate, Fatty Acid and Amino Acid Compositions of Various Types of Fish Roes Objektif: Mengukur
Category: Bahagian dan Hasil Sampingan Ikan
Telur Ikan Terubuk Bangladesh: Asid Glutamik Dominan dan DHA Sehingga 5.68%
Pengenalan Nama kajian: Nutritional profiling and sensory evaluation of hilsa Tenualosa Ilisha (Hamilton, 1822) eggs roe from three different locations
Kolagen Kulit Keli Hibrid: Hasil Sehingga 26.69% dan Glisina 223/1000 Residu
Pengenalan Nama kajian: Isolation and characterization of collagen from the skin of Malaysian catfish (Hybrid Clarias sp.) Objektif: Mengasingkan dan
Gelatin Kulit Ikan Lencam: Glisina 24.48% dan 15 Jenis Asid Amino
Pengenalan Nama kajian: Gel Strength, Viscosity and Amino Acid Profile of Gelatin Extracted From Fish Skin of Lencam (Lethrinus lentjan)
Tulang Ikan Gelama: Abu 49.9% dan Nisbah Kalsium-Fosforus Sehingga 2.65
Pengenalan Nama kajian: From waste to nutrient: Proximate composition, morphological and elemental analysis of Tigertooth croaker (Otolithes ruber) fish bone
Tulang Ikan Bandeng Jadi Serbuk dan Serunding: Tenaga Sehingga 400 kcal/100 g
Pengenalan Nama kajian: Valorization of Milkfish (Chanos chanos) Bone By-Products into Bone Powder and Milkfish Bone Floss Based on Nutritional
Serbuk Tulang Patin dan Tongkol: Abu Melebihi 52% dan Kalsium Melebihi 40%
Pengenalan Nama kajian: Analyzing the Characteristics of Fishbone Powder Derived from Pangasius sp., Thunnus tonggol, and Thunnus albacares as Food