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

Publicado en línea: 26 jul 2023

Páginas: 725 - 734

Recibido: 25 ene 2023

Aceptado: 12 abr 2023

DOI: https://doi.org/10.2478/aoas-2023-0037

Palabras clave

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.