New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food by Giovanni Luca Russo, Antonio L. Langellotti, Rossella Di Monaco, Gabriele Buonocunto, Francesca Colonna, Nunzio Velleca, Anna Ilaria Di Paola, Lucia Avella, Silvana Cavella, Paolo Masi

Subjects: “…Seafood…”
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Deniz Ürünlerinin Hükmü ve Bu Konudaki İhtilafların Değerlendirilmesi by Hüseyin Kahraman, Mutlu Gül

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Rapid detection of Vibrio alginolyticus in seafood using the flgL gene and real-time polymerase chain reaction by Muktiningsih Nurjayadi, Gladys Indira Putri, Jefferson Lynford Declan, Ismaya Krisdawati, Dandy Akbar Juliansyah, Maharanianska Azzahra, Irvan Maulana, Irma Ratna Kartika, Fera Kurniadewi, Tiara Fahriza, Adinda Myra Amalia Putri, Ayu Berkahingrum, Atikah Nur Rahmawati, Rosita Gio Anggraeni, Dalia Sukmawati, Sri Rahayu, Vira Saamia, I Made Wiranatha, Bassam Abomoelak, Hesham Ali El-Enshasy

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Association between fish intake and incidence of sarcopenia in community-dwelling older adults after a 6-year follow-up: the Korean frailty and aging cohort study by Seunghyun Yi, Miji Kim, Chang Won Won, Yongsoon Park

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Cellular Agriculture for Production of Cell-Based Seafood: Part 2— Why should we start with lean fish? by Rose Omidvar, Razieh Farzad

Subjects: “…Cell-based Seafood…”
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Financial management of fish and seafood processing enterprises in Vietnam during the COVID-19 pandemic by T. H. Pham

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