title: Physicochemical and Microbial Changes in Fish Cake during Storage Obtained by Sterilization and Oxygen Absorbers
abstract: The main&nbsp;function of food packaging technology is to protect products from environmental contamination, particularly&nbsp;oxygen and microorganisms. Therefore, this research aimed to analyze and optimize the effects of sterilization and oxygen absorbers on physicochemical and microbiological changes in fish cake during storage. The experiment was conducted with two and three replications&nbsp;using&nbsp;Split-Plot Randomized Design (SPRD), with sterilization type (semi-aseptic fish cake (SA
journal: Tropical Journal of Natural Product Research