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STUDY OF THE QUALITY OF NUTRITIONAL CONTENT OF SPICY FISH PACKAGING MADE FROM SKIPJACK (Katsuwonus pelamis L) WITH EFFECT OF ADDITION CHILI

Mashuni Mashuni, Halimahtussaddiyah Ritonga, M Jahiding, Fitri Handayani H

Prosiding Fakultas Kesehatan Masyarakat Universitas Halu Oleo Vol. 1 No. 1 2018

ANALYSIS OF FORMALIN IN SALTED FISH FROM KENDARI CITY TRADITIONAL MARKET

Asnia Zainuddin, Rizki Eka Sakti Octaviani Kohali, Farit Rezal, Wasalah Mulia

Prosiding Fakultas Kesehatan Masyarakat Universitas Halu Oleo Vol. 4 No. 1 2023

ACCEPTABILITY OF TUNA “TUMPI” FORMULATION ENRICHED WITH CHICKEN EGGS FOR MALNUTRITION TODDLERS

La Banudi, Purnomo Leksono, Muh. Anas Anasiru

Prosiding Fakultas Kesehatan Masyarakat Universitas Halu Oleo Vol. 4 No. 1 2023