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Annals of Animal Science
Volume 23 (2023): Issue 3 (July 2023)
Open Access
A practiced nanobiotechnology approach with the scope of nutrition, food safety, dietetics, gastronomy, and sustainability for humans by fish meat and fish products preservation – A review
Zafer Ceylan
Zafer Ceylan
and
Raciye Meral
Raciye Meral
| Jul 26, 2023
Annals of Animal Science
Volume 23 (2023): Issue 3 (July 2023)
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Published Online:
Jul 26, 2023
Page range:
725 - 734
Received:
Jan 25, 2023
Accepted:
Apr 12, 2023
DOI:
https://doi.org/10.2478/aoas-2023-0037
Keywords
nanobiotechnology
,
food safety
,
cooking
,
nutritional losses
,
quality
© 2023 Zafer Ceylan et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Zafer Ceylan
Department of Molecular Biology and Genetics/Biotechnology, Science Faculty, Bartın University
Bartın, Turkey
Raciye Meral
Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University
Tuşba, Van, Turkey