Derleme
BibTex RIS Kaynak Göster

Su Ürünleri İşleme Atıklarının Değerlendirilmesi

Yıl 2018, Cilt: 33 Sayı: 1, 1 - 5, 06.01.2018

Hatice Gündüz Fatma Öztürk Sevim Hamzaçebi M. Dilcan Akpınar

https://doi.org/10.18864/ASE201801

Öz

Su ürünleri, mevcut doğal kaynak potansiyeli ve yetiştiricilik faaliyetleri açısından önemli bir sektör konumundadır. Sürdürülebilir su ürünleri üretimi ve avcılığının yanı sıra işleme sektöründe de sürdürülebilirlikten bahsetmek mümkündür. İşleme alanındaki sürdürülebilirlik su ürünleri işleme atıklarının değerlendirilmesi ile sağlanabilir. Su ürünlerinin işlenmesi sonucunda deri, kemik (kılçık), kabuk ve iç organlar gibi farklı atık maddeler ortaya çıkmaktadır. Bu atıkların değerlendirilmesi sürdürülebilirlik açısından büyük önem arz eder. İşleme sonrası balık atıkları, balıkların içerdiği protein ve esansiyel amino asitleri de ihtiva etmektedir. Bu atıklardan fermantasyon yöntemiyle besin değeri açısından zengin soslar üretmek mümkün olmaktadır. İç organ atıkları; balık silajı ve balık yemi üretiminde kullanılabilmektedir. Ayrıca, bu atıklardan kitin-kitosan üretimi, biyo-paket ve yenilebilir filmlerin üretimi gerçekleştirilebilmektedir. Karides işleme atıkları ise karatenoprotein ve astaksantin pigmenti eldesinde kullanılabilmektedir. Bunun yanı sıra çift kabuklu işleme atıkları tarımda, inşaat sektöründe, yem üretiminde ve su arıtımında değerlendirilmektedir. İşleme tesisi atıkları değerlendirilmeden denize döküldüğünde insan ve çevre sağlığını olumsuz yönde etkilemekte olup, atıkların değerlendirilmesi sürdürülebilirlik ve ekonomik açıdan büyük önem taşımaktadır.

Anahtar Kelimeler

Balık atıkları değerlendirme kitin-kitosan balık silajı yenilebilir film

Kaynakça

  • Aider, M. (2010). Chitosan application for active bio-based films production and potential in the food industry: Review. LWT-Food Science and Technology, 43(6), 837-842.
  • Akkara, M. and Tosun, H. (2014). Funguslardan Elde Edilen Endüstriyel Ürünler. Gıda Teknolojileri Elektronik Dergisi, 9(2), 46-53.
  • Alkaya, E. and Demirer, G.N. (2016). Minimizing and adding value to seafood processing wastes. Food and Bioproducts Processing, 100,195-202.
  • Arıca, Ş.Ç. (2017). Hatay İlinde, İskenderun Halkının Balıkçılık Ürünleri Tüketim Alışkanlığı ve Tercihlerinin Belirlenmesi. Yunus Araştırma Bülteni, (3), 233-243.
  • Arvanitoyannis, I. S. and Kassaveti, A. (2008). Fish industry waste: treatments, environmental impacts, current and potential uses. International Journal of Food Science & Technology, 43(4), 726-745.
  • Atar, H.H. and Alçiçek, Z. (2009). Su ürünleri sektöründe sürdürülebilirlik. Biyoloji Bilimleri Araştırma Dergisi, 2(2), 35-40.
  • Cheung, R.C.F., Ng, T.B., Wong, J.H. (2015). Marine peptides: Bioactivities and applications. Marine drugs, 13(7), 4006-4043.
  • Cristóvão, R.O., Gonçalves, C., Botelho,C.M., Martins, R.J.E., Loureiro, J.M. (2015). Fish canning wastewater treatment by activated sludge: Application of factorial design optimization: Biological treatment by activated sludge of fish canning wastewater. Water Resources and Industry, 10, 29-38.
  • Çağlak, E. and Çağlak, S. (2011). Su ürünlerinde yan ürünler ve by-products. Yunus Araştırma Bülteni, (2), 1-6.
  • Çaklı, Ş. (2008). Su ürünleri işleme teknolojisi, 77, Ege Üniversitesi Su Ürünleri Fakültesi Yayınları, İzmir.
  • Demir, A. and Seventekin, N. (2009). Kitin, kitosan ve genel kullanım alanları. Tekstil Teknolojileri Elektronik Dergisi, 3(2), 92-103.
  • Dursun, S. and Erkan, N. (2009). Yenilebilir protein filmler ve su ürünlerinde kullanımı. Journal of FisheriesSciences.com, 3(4), 352-373.
  • Food and Agriculture Organization, (FAO) (2016). The state of world fisheries and aquaculture. http://www.fao.org
  • Giusti, L. (2009). A review of waste management practices and their impact on human health. Waste management, 29(8), 2227-2239.
  • GME Market data. (2007). Official website of GME. Brussels, Belgium: Gelatin Manufacturers of Europe. http://www.gelatine.org GME Market Data.
  • Gullu, K., Guzel, S., Tezel, R. (2015). Producing silage from the industrial waste of fisheries. Ekoloji, 24(95), 40-48.
  • Harnedy, P.A. and FitzGerald, R.J. (2012). Bioactive peptides from marine processing waste and shellfish. Journal of Functional Foods, 4, 6-24.
  • İmamoğlu, Ö. (2011). Biyokontrolde doğal ürünlerin kullanılması; Kitosan. Türk Hijyen ve Deneysel Biyoloji Dergisi, 68(4), 215-222.
  • Jamilah, B., Tan, K. W., Hartina, M. U., Azizah, A. (2011). Gelatins from three cultured freshwater fish skins obtained by liming process. Food Hydrocolloids, 25(5), 1256-1260.
  • Jayasinghe, P. and Hawboldt, K. (2013). Biofuels from fish processing plant effluents-waste characterization and oil extraction and quality. Sustainable Energy Technologies and Assessments, 4, 36-44.
  • Jiang, W., Xu, Y., Li, C., Dong, X., Wang, D. (2014). Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce. Food Additives & Contaminants: Part B, 7(1), 25-29.
  • Kaya, G.K. (2009). Marine edilmiş levrek (Dicentrarchus labrax L., 1758), çipura (Sparus aurata L., 1758) ve karabalıkta (Clarias gariepinus) depolama süresince duyusal, kimyasal ve mikrobiyolojik değişimler. Mersin Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Ana Bilim Dalı, Doktora tezi.
  • Karim, A.A., and Bhat, R. (2009). Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23(3), 563-576.
  • Kılınç, B. (2007). Balık atıklarının değerlendirilmesi. Su Ürünleri Dergisi, 24(3), 315-319.
  • Kim, S. K., and Wijesekara, I. (2010). Development and biological activities of marine-derived bioactive peptides: A review. Journal of Functional Foods, 2, 1-9.
  • Kim, S. K., Mendis, E., & Shahidi, F. (2008). Marine fisheries byproducts as potential nutraceuticals: An overview. In C. Barrow & F. Shahidi (Eds.), Marine nutraceuticals and functional foods (pp. 1-22). Boca Raton, FL: CRC Press.
  • Koyubenbe, N. and Konca, Y. (2010). Türkiye ve Avrupa Birliği’nde hindi eti üretimi, tüketimi ve politikaları. Ege Üniversitesi Ziraat Fakültesi Dergisi, 47(2), 201-209.
  • Lafarga, T. and Hayes, M. (2014). Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients. Meat Science, 98(2), 227-239.
  • Liu, Y., Xu, Y., He, X., Wang, D., Hu, S., Li, S., Jiang, W. (2017). Reduction of salt content of fish sauce by ethanol treatment. Journal of Food Science and Technology, 54(9), 2956-2964.
  • Liu, Y.X., Yang, T.O., Yuan, D.X., Wu, X.Y. (2010). Study of municipal wastewater treatment with oyster shell as biological aerated filter medium. Desalination, 254(1), 149-153.
  • Lovea, D.C., Frya, J.P., Millia, M.C., Neffa, R.A. (2015). Wasted seafood in the United States: Quantifying loss from production to consumption and moving toward solutions. Global Environmental Change, 35, 116-124.
  • Lopes, C., Antelo, L.T., Franco-Uría, A., Alonso, A.A., Pérez-Martín R. (2015). Valorisation of fish by products against waste management treatments - Comparison of environmental. Waste Management, 46, 103-112.
  • Marcet, I., Alvarez, C., Paredes, B., & Diaz, M. (2016). The use of subcritical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Waste Management, 49, 364-371.
  • Nidheesh, T., Kumar, P.G., Suresh, P.V. (2015). Enzymatic degradation of chitosan and production of D-glucosamine by solid substrate fermentation of exo-b-D-glucosaminidase (exochitosanase) by Penicillium decumbens CFRNT15. International Biodeterioration & Biodegradation, 97, 97-106.
  • Pal, G.K. and Suresh, P.V. (2016). Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagenbased novel functional food ingredients. Innovative Food Science & Emerging Technologies, 37, 201-215.
  • Rasmussen, R.S. and Morissey, M.T. (2007). Marine biotechnology for production of food ingredients, Advances in Food and Nutritional Research, 52, 237-292.
  • Shahidi, F. and Ambigaipalan, P. (2015). Novel functional food ingredients from marine sources. Current opinion in Food Sciences, 2, 123-129.
  • Taboada, J., Pereira-Crespo, S., Bande-Castro, M. J. (2010). Use of limestone from mussel shells in acid soil of Galicia (NW Spain). Treatment and Use of Non-Conventional Organic Residues in Agriculture: Challenges and Opportunities towards Sustainable Management.
  • Tokatlı, K. and Demirdöven, A. (2015) Kitosan ve kitosan bazlı yenilebilir film uygulamaları. Akademik Gıda, 13(4), 348-353.
  • Varuvel, E.G., Mrad, N., Tazerout, M., Aloui, F. (2012). Assessment of liquid fuel (bio-oil) production from waste fish fat and utilization in diesel engine. Applied Energy, 100, 249-257.
  • Wang, H.Y., Kuo, W.T., Lin, C.C., Po-Yo, C. (2013). Study of the material properties of fly ash added to oyster cement mortar. Construction and Building Materials, 41, 532-537.
  • Yan, N. and Xi C. (2015). “Don’t waste seafood waste.” Nature, (524)7564, 155-157.
  • Yeşilayer, N., Doğan, G., Erdem, M. (2008). Balık yemlerinde doğal karotenoid kaynaklarının kullanımı. Journal of FisheriesSciences.com, 2(3), 241-251.
  • Yeşilayer, N., Kaymak, İ. E., Gören, H. M., Karslı, Z. (2013). Balık yemlerinde balık ununa alternatif bitkisel protein kaynaklarının kullanım olanakları. Gaziosmanpaşa Bilimsel Araştırma Dergisi, 4, 12-30.
  • Yetim, H. (2011). Jelatin üretimi, özellikleri ve kullanımı. 1. Ulusal Helal ve Sağlıklı Gıda Kongresi. Gıda Katkı Maddeleri: Sorunlar ve Çözüm Önerileri, 86-94.
  • Zarei, M., Najafzadeh, H., Eskandari, M. H., Pashmforoush, M., Enayati, A., Gharibi, D., Fazlara, A. (2012). Chemical and microbial properties of mahyaveh, a traditional Iranian fish sauce. Food Control, 23(2), 511-514.
  • Zheng, B., Liu, Y., He, X., Hu, S., Li, S., Chen, M., Jiang, W. (2017). Quality improvement on half-fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp. SP-1 fermentation. Journal of the Science of Food and Agriculture, 97(13), 4484-449.
  • Zhou, X., Qiu, M., Zhao, D., Lu, F., Ding, Y. (2016). Inhibitory effects of spices on biogenic amine accumulation during fish sauce fermentation. Journal of Food Science, 81(4).

The Assessment of Seafood Processing Waste

Yıl 2018, Cilt: 33 Sayı: 1, 1 - 5, 06.01.2018

Hatice Gündüz Fatma Öztürk Sevim Hamzaçebi M. Dilcan Akpınar

https://doi.org/10.18864/ASE201801

Öz

Sustainable seafood products could be achieved by considering sustainability in the seafood processing industry in addition to the measures to be taken in aquaculture and catching. For achieving sustainability in the seafood processing industry, assessment of the processing waste is necessary because seafood product processing results in waste materials such as skin, bones, shell, and internal organs. Fish wastes contain proteins and essential amino acids as those in the fishes. Therefore, these waste products can be considered as a rich nutrient source in terms of the nutritional value provided by fermentation methods. Fish waste can be used as fertilizer, fish silage, and for feed production. Similarly, shrimp processing wastes can be used for the production of astaxanthin and carotenoid pigment, and bivalve processing wastes can be used in agriculture, building trade, animal feed production, and water treatment. The most important issue regarding the assessment of seafood processing waste products is biopackaging and the evolution of edible films of chitin-chitosan through the components obtained from these wastes. Dumping the seafood processing wastes into the sea has a negative effect on both human health and the environment. Hence, assessment of these wastes is important in terms of sustainability and economical value.

Anahtar Kelimeler

Fish waste assessment chitin-chitosan fish silage edible film

Kaynakça

  • Aider, M. (2010). Chitosan application for active bio-based films production and potential in the food industry: Review. LWT-Food Science and Technology, 43(6), 837-842.
  • Akkara, M. and Tosun, H. (2014). Funguslardan Elde Edilen Endüstriyel Ürünler. Gıda Teknolojileri Elektronik Dergisi, 9(2), 46-53.
  • Alkaya, E. and Demirer, G.N. (2016). Minimizing and adding value to seafood processing wastes. Food and Bioproducts Processing, 100,195-202.
  • Arıca, Ş.Ç. (2017). Hatay İlinde, İskenderun Halkının Balıkçılık Ürünleri Tüketim Alışkanlığı ve Tercihlerinin Belirlenmesi. Yunus Araştırma Bülteni, (3), 233-243.
  • Arvanitoyannis, I. S. and Kassaveti, A. (2008). Fish industry waste: treatments, environmental impacts, current and potential uses. International Journal of Food Science & Technology, 43(4), 726-745.
  • Atar, H.H. and Alçiçek, Z. (2009). Su ürünleri sektöründe sürdürülebilirlik. Biyoloji Bilimleri Araştırma Dergisi, 2(2), 35-40.
  • Cheung, R.C.F., Ng, T.B., Wong, J.H. (2015). Marine peptides: Bioactivities and applications. Marine drugs, 13(7), 4006-4043.
  • Cristóvão, R.O., Gonçalves, C., Botelho,C.M., Martins, R.J.E., Loureiro, J.M. (2015). Fish canning wastewater treatment by activated sludge: Application of factorial design optimization: Biological treatment by activated sludge of fish canning wastewater. Water Resources and Industry, 10, 29-38.
  • Çağlak, E. and Çağlak, S. (2011). Su ürünlerinde yan ürünler ve by-products. Yunus Araştırma Bülteni, (2), 1-6.
  • Çaklı, Ş. (2008). Su ürünleri işleme teknolojisi, 77, Ege Üniversitesi Su Ürünleri Fakültesi Yayınları, İzmir.
  • Demir, A. and Seventekin, N. (2009). Kitin, kitosan ve genel kullanım alanları. Tekstil Teknolojileri Elektronik Dergisi, 3(2), 92-103.
  • Dursun, S. and Erkan, N. (2009). Yenilebilir protein filmler ve su ürünlerinde kullanımı. Journal of FisheriesSciences.com, 3(4), 352-373.
  • Food and Agriculture Organization, (FAO) (2016). The state of world fisheries and aquaculture. http://www.fao.org
  • Giusti, L. (2009). A review of waste management practices and their impact on human health. Waste management, 29(8), 2227-2239.
  • GME Market data. (2007). Official website of GME. Brussels, Belgium: Gelatin Manufacturers of Europe. http://www.gelatine.org GME Market Data.
  • Gullu, K., Guzel, S., Tezel, R. (2015). Producing silage from the industrial waste of fisheries. Ekoloji, 24(95), 40-48.
  • Harnedy, P.A. and FitzGerald, R.J. (2012). Bioactive peptides from marine processing waste and shellfish. Journal of Functional Foods, 4, 6-24.
  • İmamoğlu, Ö. (2011). Biyokontrolde doğal ürünlerin kullanılması; Kitosan. Türk Hijyen ve Deneysel Biyoloji Dergisi, 68(4), 215-222.
  • Jamilah, B., Tan, K. W., Hartina, M. U., Azizah, A. (2011). Gelatins from three cultured freshwater fish skins obtained by liming process. Food Hydrocolloids, 25(5), 1256-1260.
  • Jayasinghe, P. and Hawboldt, K. (2013). Biofuels from fish processing plant effluents-waste characterization and oil extraction and quality. Sustainable Energy Technologies and Assessments, 4, 36-44.
  • Jiang, W., Xu, Y., Li, C., Dong, X., Wang, D. (2014). Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce. Food Additives & Contaminants: Part B, 7(1), 25-29.
  • Kaya, G.K. (2009). Marine edilmiş levrek (Dicentrarchus labrax L., 1758), çipura (Sparus aurata L., 1758) ve karabalıkta (Clarias gariepinus) depolama süresince duyusal, kimyasal ve mikrobiyolojik değişimler. Mersin Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Ana Bilim Dalı, Doktora tezi.
  • Karim, A.A., and Bhat, R. (2009). Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23(3), 563-576.
  • Kılınç, B. (2007). Balık atıklarının değerlendirilmesi. Su Ürünleri Dergisi, 24(3), 315-319.
  • Kim, S. K., and Wijesekara, I. (2010). Development and biological activities of marine-derived bioactive peptides: A review. Journal of Functional Foods, 2, 1-9.
  • Kim, S. K., Mendis, E., & Shahidi, F. (2008). Marine fisheries byproducts as potential nutraceuticals: An overview. In C. Barrow & F. Shahidi (Eds.), Marine nutraceuticals and functional foods (pp. 1-22). Boca Raton, FL: CRC Press.
  • Koyubenbe, N. and Konca, Y. (2010). Türkiye ve Avrupa Birliği’nde hindi eti üretimi, tüketimi ve politikaları. Ege Üniversitesi Ziraat Fakültesi Dergisi, 47(2), 201-209.
  • Lafarga, T. and Hayes, M. (2014). Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients. Meat Science, 98(2), 227-239.
  • Liu, Y., Xu, Y., He, X., Wang, D., Hu, S., Li, S., Jiang, W. (2017). Reduction of salt content of fish sauce by ethanol treatment. Journal of Food Science and Technology, 54(9), 2956-2964.
  • Liu, Y.X., Yang, T.O., Yuan, D.X., Wu, X.Y. (2010). Study of municipal wastewater treatment with oyster shell as biological aerated filter medium. Desalination, 254(1), 149-153.
  • Lovea, D.C., Frya, J.P., Millia, M.C., Neffa, R.A. (2015). Wasted seafood in the United States: Quantifying loss from production to consumption and moving toward solutions. Global Environmental Change, 35, 116-124.
  • Lopes, C., Antelo, L.T., Franco-Uría, A., Alonso, A.A., Pérez-Martín R. (2015). Valorisation of fish by products against waste management treatments - Comparison of environmental. Waste Management, 46, 103-112.
  • Marcet, I., Alvarez, C., Paredes, B., & Diaz, M. (2016). The use of subcritical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Waste Management, 49, 364-371.
  • Nidheesh, T., Kumar, P.G., Suresh, P.V. (2015). Enzymatic degradation of chitosan and production of D-glucosamine by solid substrate fermentation of exo-b-D-glucosaminidase (exochitosanase) by Penicillium decumbens CFRNT15. International Biodeterioration & Biodegradation, 97, 97-106.
  • Pal, G.K. and Suresh, P.V. (2016). Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagenbased novel functional food ingredients. Innovative Food Science & Emerging Technologies, 37, 201-215.
  • Rasmussen, R.S. and Morissey, M.T. (2007). Marine biotechnology for production of food ingredients, Advances in Food and Nutritional Research, 52, 237-292.
  • Shahidi, F. and Ambigaipalan, P. (2015). Novel functional food ingredients from marine sources. Current opinion in Food Sciences, 2, 123-129.
  • Taboada, J., Pereira-Crespo, S., Bande-Castro, M. J. (2010). Use of limestone from mussel shells in acid soil of Galicia (NW Spain). Treatment and Use of Non-Conventional Organic Residues in Agriculture: Challenges and Opportunities towards Sustainable Management.
  • Tokatlı, K. and Demirdöven, A. (2015) Kitosan ve kitosan bazlı yenilebilir film uygulamaları. Akademik Gıda, 13(4), 348-353.
  • Varuvel, E.G., Mrad, N., Tazerout, M., Aloui, F. (2012). Assessment of liquid fuel (bio-oil) production from waste fish fat and utilization in diesel engine. Applied Energy, 100, 249-257.
  • Wang, H.Y., Kuo, W.T., Lin, C.C., Po-Yo, C. (2013). Study of the material properties of fly ash added to oyster cement mortar. Construction and Building Materials, 41, 532-537.
  • Yan, N. and Xi C. (2015). “Don’t waste seafood waste.” Nature, (524)7564, 155-157.
  • Yeşilayer, N., Doğan, G., Erdem, M. (2008). Balık yemlerinde doğal karotenoid kaynaklarının kullanımı. Journal of FisheriesSciences.com, 2(3), 241-251.
  • Yeşilayer, N., Kaymak, İ. E., Gören, H. M., Karslı, Z. (2013). Balık yemlerinde balık ununa alternatif bitkisel protein kaynaklarının kullanım olanakları. Gaziosmanpaşa Bilimsel Araştırma Dergisi, 4, 12-30.
  • Yetim, H. (2011). Jelatin üretimi, özellikleri ve kullanımı. 1. Ulusal Helal ve Sağlıklı Gıda Kongresi. Gıda Katkı Maddeleri: Sorunlar ve Çözüm Önerileri, 86-94.
  • Zarei, M., Najafzadeh, H., Eskandari, M. H., Pashmforoush, M., Enayati, A., Gharibi, D., Fazlara, A. (2012). Chemical and microbial properties of mahyaveh, a traditional Iranian fish sauce. Food Control, 23(2), 511-514.
  • Zheng, B., Liu, Y., He, X., Hu, S., Li, S., Chen, M., Jiang, W. (2017). Quality improvement on half-fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp. SP-1 fermentation. Journal of the Science of Food and Agriculture, 97(13), 4484-449.
  • Zhou, X., Qiu, M., Zhao, D., Lu, F., Ding, Y. (2016). Inhibitory effects of spices on biogenic amine accumulation during fish sauce fermentation. Journal of Food Science, 81(4).
Toplam 48 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Hatice Gündüz Bu kişi benim 0000-0002-9899-8635

Fatma Öztürk 0000-0003-4763-3801

Sevim Hamzaçebi Bu kişi benim 0000-0002-2179-1900

M. Dilcan Akpınar Bu kişi benim

Yayımlanma Tarihi 6 Ocak 2018
Gönderilme Tarihi 7 Haziran 2017
Yayımlandığı Sayı Yıl 2018 Cilt: 33 Sayı: 1

Kaynak Göster

APA Gündüz, H., Öztürk, F., Hamzaçebi, S., Akpınar, M. D. (2018). The Assessment of Seafood Processing Waste. Aquatic Sciences and Engineering, 33(1), 1-5. https://doi.org/10.18864/ASE201801
AMA Gündüz H, Öztürk F, Hamzaçebi S, Akpınar MD. The Assessment of Seafood Processing Waste. Aqua Sci Eng. Ocak 2018;33(1):1-5. doi:10.18864/ASE201801
Chicago Gündüz, Hatice, Fatma Öztürk, Sevim Hamzaçebi, ve M. Dilcan Akpınar. “The Assessment of Seafood Processing Waste”. Aquatic Sciences and Engineering 33, sy. 1 (Ocak 2018): 1-5. https://doi.org/10.18864/ASE201801.
EndNote Gündüz H, Öztürk F, Hamzaçebi S, Akpınar MD (01 Ocak 2018) The Assessment of Seafood Processing Waste. Aquatic Sciences and Engineering 33 1 1–5.
IEEE H. Gündüz, F. Öztürk, S. Hamzaçebi, ve M. D. Akpınar, “The Assessment of Seafood Processing Waste”, Aqua Sci Eng, c. 33, sy. 1, ss. 1–5, 2018, doi: 10.18864/ASE201801.
ISNAD Gündüz, Hatice vd. “The Assessment of Seafood Processing Waste”. Aquatic Sciences and Engineering 33/1 (Ocak 2018), 1-5. https://doi.org/10.18864/ASE201801.
JAMA Gündüz H, Öztürk F, Hamzaçebi S, Akpınar MD. The Assessment of Seafood Processing Waste. Aqua Sci Eng. 2018;33:1–5.
MLA Gündüz, Hatice vd. “The Assessment of Seafood Processing Waste”. Aquatic Sciences and Engineering, c. 33, sy. 1, 2018, ss. 1-5, doi:10.18864/ASE201801.
Vancouver Gündüz H, Öztürk F, Hamzaçebi S, Akpınar MD. The Assessment of Seafood Processing Waste. Aqua Sci Eng. 2018;33(1):1-5.
 Kapak Resmi İndir

openaccess.jpgOpen Access Statement:

This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.