Chapter 17. Novel Approaches in Seafood Preservation Techniques

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4 and
  4. Dr Udaya Wanasundara5
  1. Fatih Özogul,
  2. Yesim Özogul and
  3. Esmeray Kuley Boga

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch17

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Özogul, F., Özogul, Y. and Boga, E. K. (2010) Novel Approaches in Seafood Preservation Techniques, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch17

Editor Information

  1. 2

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 3

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 5

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. Seafood Processing Technology, Faculty of Fisheries, University of Çukurova, Adana, Turkey

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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