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
oraz
26 lip 2023
O artykule
Data publikacji: 26 lip 2023
Zakres stron: 725 - 734
Otrzymano: 25 sty 2023
Przyjęty: 12 kwi 2023
DOI: https://doi.org/10.2478/aoas-2023-0037
Słowa kluczowe
© 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