English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The investigation was conducted to study the effect of smoke source and smoking period on the quality of smoked dried fish stick. The smoke sources used were coconut shell, bamboo and sugar cane waste. The smoking periods observed were 6, 12, 18, 24, 30, 36 and 42 hours. Raw material used was Thunnus alalunga. The product was evaluated chemically and organoleptically. Results revealed that the smoke sources showed significant effects on the moisture and phenol contents of smoked dried fish stick product. In terms of smoke source, smoked dried fish stick

Effects of smoke source and smoking period on the quality of smoked dried fish stick