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- DEVELOPMENTS AND APPLICATIONS OF OLFACTORY SENSORS IN THE EVALUATION OF THE FISHERY’S QUALITY / Sayfalar : 1-11
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  Seda Oğur
- SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH / Sayfalar : 12-18
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  Victoria Offuene Ayuba, Victor Tosin KOMODA, Simon İhie IKAPE
- PESTICIDE RISKS OF SEAFOOD IN TURKEY / Sayfalar : 19-32
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  Şafak Ulusoy, Özkan Özden
- USE OF NATURAL PRESERVATIVES IN SEAFOOD: PLANT EXTRACTS, EDIBLE FILM AND COATING / Sayfalar : 33-49
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  Nuray Erkan, Hande Doğruyol, Ali Günlü, İsmail Yüksel Genç
- EFFECT OF THE LASALOSIT USED IN BROILERS AND DIFFERENT HEAT TREATMENT PROCESS ON ITS RESIDUAL LEVELS / Sayfalar : 50-66
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  Namık Bilici

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