Journal of Fisheries & Livestock Production
Open Access

Short Communication

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: sampels@frov.jcu.cz

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.