Balık Etinin Besin Değeri ve İnsan Sağlığındaki Yeri.

Hülya Turan; Yalçın Kaya; Gülşah Sönmez

EN TR

Position in human health and food value of fish meat.

Abstract

Keywords

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Kaynakça

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Gorga, C. 1998. Quality assurance of seafood. An avi Book Published by Van Nostrand Reinhold New York.
Holub, B.J. 2000. Potential health benefits of the omega-3 fatty acids in fish. p. 40-46. In E. Graham Bligh (ed.), Seafood science and technology, Chap 5 Can. Inst. of Fish. Tech., Tech. Uni. of Nova Scotia Halifax, Canada.
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Kaya, Y., H.A. Duyar, ve M.E. Erdem. 2004. The importance of fish fatty acids on human health (in Turkish). Ege Üniversitesi Su Ürünleri Dergisi. 21(3- 4):365-370.
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Ayrıntılar

Birincil Dil

Türkçe

Konular

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Bölüm

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Yazarlar

Hülya Turan

Yalçın Kaya

Gülşah Sönmez

Yayımlanma Tarihi

1 Eylül 2006

Gönderilme Tarihi

7 Aralık 2015

Kabul Tarihi

-

Yayımlandığı Sayı

Yıl 1970 Cilt: 23 Sayı: 3

IZ

https://izlik.org/JA69LM39LR

Kaynak Göster

RIS / Bibtex

APA

Turan, H., Kaya, Y., & Sönmez, G. (2006). Balık Etinin Besin Değeri ve İnsan Sağlığındaki Yeri. Ege Journal of Fisheries and Aquatic Sciences, 23(3), 505-508. https://izlik.org/JA69LM39LR