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Processing and Preparation-Two Key Issues to Increase and Preserve Nutritional Value of Fish and Meat Products | OMICS International | Abstract
ISSN: 2332-2608

Journal of Fisheries & Livestock Production
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Processing and Preparation-Two Key Issues to Increase and Preserve Nutritional Value of Fish and Meat Products

Sabine Sampels*

Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, University of South Bohemia in Ceske Budejovice, Czech Republic

*Corresponding Author:
Sabine Sampels
Faculty of Fisheries and Protection of Waters
South Bohemian Research Center of
Aquaculture and Biodiversity of Hydrocenoses
University of South Bohemia in
Ceske Budejovice, Czech Republic
E-mail: [email protected]

Received Date: February 18, 2013; Accepted Date: February 18, 2013; Published Date: March 7, 2013

Citation: Sampels S (2013) Processing and Preparation-Two Key Issues to Increase and Preserve Nutritional Value of Fish and Meat Products. J Fisheries Livest Prod 1:101. doi:10.4172/2332-2608.1000101

Copyright: © 2013 Sampels S. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Citations : 765

Journal of Fisheries & Livestock Production received 765 citations as per google scholar report

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