Authors
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
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
By: Zafer Ceylan and Raciye Meral
Language: English
Page range: 725 - 734
Submitted on: Jan 25, 2023
Accepted on: Apr 12, 2023
Published on: Jul 26, 2023
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
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© 2023 Zafer Ceylan, Raciye Meral, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 4.0 License.