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
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Jul 26, 2023
About this article
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
© 2023 Zafer Ceylan et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Ceylan, Zafer
Department of Molecular Biology and Genetics/Biotechnology, Science Faculty, Bartın UniversityBartın, Turkey
Meral, Raciye
Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl UniversityTuşba, Van, Turkey