The possibility of using oxidation-reduction potential to evaluate fish freshness

FISHERIES SCIENCE 67 (3), 547-549, 2001

Authors: TW Agustini, M Suzuki, T Suzuki, T Hagiwara, S Okouchi, R Takai

K value of cultured southern bluefin tuna (thunnus maccoyii) imported in chilled state, and its difference among parts of fish body

FOOD PRESERVATION SCIENCE 27 (2), 73-77, 2001

Authors: TW AGUSTINI, T SUZUKI, C UCHIDA, R TAKAI

Change of k value and water state of yellowfin tuna thunnus albacares meat stored in a wide temperature range (20 c to-84 c)

FISHERIES SCIENCE 67 (2), 306-313, 2001

Authors: TW Agustini, T Suzuki, T Hagiwara, S Ishizaki, M Tanaka, R Takai

The possibility of using oxidation–reduction potential to evaluate fish freshness

FISHERIES SCIENCE 67 (3), 547-549

Authors: TW Agustini, M Suzuki, T Suzuki, T Hagiwara, S Okouchi, R Takai

Quality evaluation and new approach to freshness assessment of some marine fishes

TUV, JAPAN, 2001

Authors: TW Agustini

Pemanfaatan limbah cangkang kerang simping (amusium pleuronectes) dalam pembuatan cookies kaya kalsium

Authors: P limbah cangkang kerang simping Agustini, FAS TW, I Widowati, ...

Fish qualify assessment based on glass transition temperature (study case: frozen fish and fish crackers)

THAILAND

Authors: TW Agustini, F Swastawati, YS Darmanto, EN Dewi, E Susanto, T Suzuki

The effect of different substitution meals to physical and chemical quality of instant noodles

JOURNAL OF COASTAL DEVELOPMENT 11 (1), 20-30

Authors: TW Agustini, S Haryati

Stabilisasi fikosianin spirulina platensis dengan perlakuan

Authors: M DAN pH, ES Mauliasari, TW Agustini, U Amalia

Patin (pangasius hypophthalmus) fish protein concentrate alters insulin-like growth factor (igf)-1 and igf binding protein (igfbp)-3 level of sprague dawley neonate rats …

FAKULTAS KEDOKTERAN

Authors: M Muniroh