Keyphrases
Bruguiera Gymnorrhiza
100%
Red Snapper
92%
Flour
92%
Indonesia
76%
Surabaya
69%
Indonesian
69%
Fish Protein Isolate
61%
Lutjanus
61%
Precipitation Method
61%
Lactic Acid Bacteria
61%
Wheat Flour
61%
Fillet
61%
Shelf Life
61%
Salmonella
50%
Escherichia Coli
46%
Physicochemical Properties
42%
Hydrolysis
41%
Protease-producing Bacteria
41%
Alkali
39%
Traditional Market
39%
Bacteriocin
36%
Local Markets
36%
Lysinibacillus Sphaericus
35%
Biochemical Analysis
30%
Mud Spiny Lobster
30%
Physicochemical Analysis
30%
Bacterial Symbionts
30%
Suberitidae
30%
Handling Process
30%
Demospongiae
30%
Fish Freshness
30%
Burrow
30%
Symbiont
30%
SiMo
30%
Enterobacteria
30%
Fiddler Crab
30%
Bacterial Endophytes
30%
Seafood Products
30%
MDR Salmonella
30%
Rheological Properties
30%
Bay Leaf Extract
30%
Mangrove Fruit
30%
Functional Properties
30%
Salmonella Thyphimurium
30%
Citrus Hystrix Leaves
30%
Sardine By-products
30%
Leaf Essential Oil
30%
Thermal Extraction
30%
Biotechnology
30%
Composite Flour
30%
Agricultural and Biological Sciences
Snapper
92%
Lutjanus
61%
Solubilization
61%
Proteolytic Bacteria
41%
Enzymatic Hydrolysis
41%
Salmonella
38%
Lysinibacillus sphaericus
35%
Bacillus Sphaericus
35%
Decapterus
33%
Carangiformes
30%
Trypauchen
30%
Escherichia coli
30%
DNA Barcoding
30%
National Parks
30%
Bruguiera
30%
Sardine
30%
Leaf Extracts
30%
Fermented Fish
30%
Primary Productivity
30%
Uca
30%
Essential Oil
30%
Limes
30%
Lactic Acid Bacterium
30%
Citrus Hystrix
30%
Carangidae
30%
Antagonistic Activity
30%
Starter Culture
30%
Salted Fish
30%
Agar
25%
Skim Milk
20%
Table Salt
20%
Talang Queenfish
15%
Atule Mate
15%
Scomberoides
15%
Heavy Metal
15%
Cytochrome C Oxidase
15%
Acid Treatment
15%
Water Holding Capacity
15%
Megalaspis cordyla
15%
Selar Crumenophthalmus
15%
Metal Concentrations
15%
Biodiversity
15%
Seafood
13%
Protease
12%
Aerococcus
10%
Staphylococcus Aureus
10%
Dried Fish
10%
Casein
10%
Peroxide Value
7%
Flat Breads
7%