Keyphrases
Sushi
100%
Jabodetabek
62%
Indonesia
62%
Greater Jakarta
60%
Retail
55%
Salmon
55%
Solid-state Fermentation
50%
Nitrogen-rich Salts
50%
Biotechnology
50%
Microbiology
50%
Bioengineering
50%
Fibrinolytic Enzyme
50%
Lactobacillus Plantarum
50%
Physical Properties
50%
Microcapsules
50%
Multidrug Resistance
50%
Enzyme Production
50%
Microencapsulation
50%
Bacillus Megaterium
50%
Antibacterial Activity
50%
Alginate Dialdehyde
50%
Inorganic Nitrogen
50%
Retail Level
50%
Nutritional Profile
50%
Mahseer
50%
Indonesian
50%
Soros
50%
Listeria Monocytogenes
50%
Java
50%
Staphylococcus Aureus
50%
Salmonella
50%
Bacillus Cereus (B. cereus)
50%
B.cereus
40%
Methicillin-resistant Staphylococcus Aureus
33%
Rice
32%
Freshwater Fish
28%
Potassium Nitrate
21%
Nutrient Agar
21%
Selling
18%
High Prevalence
17%
Probiotic Viability
16%
Structural Compactness
16%
Free Cells
16%
Spherical Microparticles
16%
Polymer Combination
16%
Lactobacillus Probiotics
16%
Gelatin Polymer
16%
Particle Size Distribution
16%
Optimal Combination
16%
Acidic Conditions
16%
Food Science
Gelatin
50%
Polyunsaturated Fatty Acid
50%
Salmonella
50%
Listeria monocytogenes
50%
Nutrient Profiling
50%
Lactobacillus
50%
Microencapsulation
50%
Amino Acid Profile
50%
Probiotics
37%
Raw Fish
30%
Staphylococcus aureus
25%
Selenium
25%
Monounsaturated Fatty Acid
25%
Lean Fish
25%
Isoleucine
25%
Escherichia coli
25%
Fat Content
25%
Protein Content
25%
Ash Content
25%
Lysine
25%
Proximate Composition
25%
Fatty Acid Profile
25%
Phenylalanine
25%
Nutritive Value
25%
Probiotic Viability
12%
Scanning Electron Microscopy
12%
Bacterial Growth
12%
Polymerase Chain Reaction
10%
Supermarket
10%
Ready-to-Eat Food
10%
Salmonella Contamination
10%
Risk to Consumers
10%