111
Erdem ME, Turan H, Kaya Y (2015) Mineral and trace element contents of warty crab (Eriphia
verrucosa) and brown shrimp (Crangon crangon). J Fish Aquat Sci 30(2):26–31
Erkan N, Özden Ö, Alakavuk ÜD, Tosun ŞY, Varlık C, Baygar T (2007) Determination of sodium
metabisulphide level of shrimps sold in Istanbul. J Fish Sci 1(1):26–33
Erkan N, Mol S, Tosun SY, Alakavuk DU (2009) Seasonol variations of the yield and proximate
composition of freshwater crayfish, Astacus leptodactylus (Eschscholtz, 1823). Adv Food Sci
31(1):41–44
Eskin NAM, Henderson HM, Toznsend RJ (1971) Browning reactions in foods. In: Eskin NAM,
Henderson HM, Toznsend RJ (eds) Biochemistry of foods. Academic, New York, pp 69–83
Essien EU (1995) Lipid content and fatty acid profiles of some lesser known Nigerian foods. J
Food Biochem 19:153–159
Estrella BT (2002) Techniques for live storage & shipping of American lobster. Department
of Fisheries, Wildlife & Environmental Law Enforcement Division of Marine Fisheries,
Massachusetts Division of Marine Fisheries Technical Report TR-8, 17 p
Fang XB, Sun HY, Huang BY, Gao-Feng Y (2013) Effect of pomegranate peel extract on the
melanosis of Pacific white shrimp (Litopenaeus vannamei) during iced storage. J Food Agric
Environ 11(1):105–109
FAO (2004) Nephrops norvegicus. FAO, Fisheries Global Information System (FIGIS)
FAO (2013) Standard for smoked fish, smoke-flavoured fish and smoke-dried fish CXS 311-2013.
Codex Alimentarius Food Standards
FAO (2015) Fishstatj. FAO Rome. http://www.fao.org/fishery/statistics/software/fishstat/en
FAO (2016) Yearbook of fishery statistics summary tables fisheries and aquaculture department.
Rome, 200 p. http://www.fao.org/3/i9942t/I9942T.pdf
FAO (2017) The world lobster market, by Graciela Pereira and Helga Josupeit, FAO Consultants.
Globefish Research Programme, vol 123. Rome, Italy
FAO (2018) The State of World Fisheries and Aquaculture 2018-Meeting the sustainable development goals. Rome
FAO-Globefish (2018) Globefish highlights. A quarterly update on world seafood markets. FAO,
Rome, p 6
FAO-Globefish (2019a) Globefish highlights: a quarterly update on world seafood markets. April
2019 Issue, with Jan–Dec 2018 Statistics, No: 2/2019
FAO-Globefish (2019b) Globefish highlights: a quarterly update on world seafood markets.
January 2019 Issue, with Jan–Sep 2018 Statistics, No: 1/2019
Fard AN, Seidgar M, Azadikhah D (2015) The study of frozen Astacus leptodactylus tail fillet
quality changes. AACL Bioflux 8(6):988–998
Farfante IP (1988) Illustrated key to penaeoid shrimps of commerce in the America. NOAA
Technical Report NMFS 64. U.S. Department of Commerce National Oceanic and Atmospheric
Administration National Marine Fisheries Service, pp 6–32
Farhang A, Adel H, Darvishi H, Nargesi F (2011) Shrimp drying characterizes undergoing microwave treatment. J Agric Sci 3(2):157–164
Fatima R, Khan MA, Qadri RB (1988) Shelf life of shrimp (Penaeus merguiensis) stored in ice
(0°C) and partially frozen (-3°C). J Sci Food Agric 42(3):235–247
Featherstone S (2016a) Canning of fish and seafood. In: A complete course in canning and related
process. Cambridge, Woodhead Publishing Series in Food Science, Technology and Nutrition,
Number 282, pp 231–265
Featherstone S (2016b) A complete course in canning and related processes, 14th edn, vol 3.
Processing procedures for canned food products woodhead publishing series in food science,
technology and nutrition. pp 231–265
Fennema OR, Powrie WD, Marth EH (1973) Low temperature preservation of foods and living
matter. Dekker, New York, 598 p
Ferrer AJ, Koburger JA, Otwell WS, Gleeson RA, Simpson BK, Marshall MR (1989)
Phenoloxidase from the cuticle of Florida spiny lobster (Panulirus argus): mode of activation
and characterization. J Food Sci 54:63–67
References
Erdem ME, Turan H, Kaya Y (2015) Mineral and trace element contents of warty crab (Eriphia
verrucosa) and brown shrimp (Crangon crangon). J Fish Aquat Sci 30(2):26–31
Erkan N, Özden Ö, Alakavuk ÜD, Tosun ŞY, Varlık C, Baygar T (2007) Determination of sodium
metabisulphide level of shrimps sold in Istanbul. J Fish Sci 1(1):26–33
Erkan N, Mol S, Tosun SY, Alakavuk DU (2009) Seasonol variations of the yield and proximate
composition of freshwater crayfish, Astacus leptodactylus (Eschscholtz, 1823). Adv Food Sci
31(1):41–44
Eskin NAM, Henderson HM, Toznsend RJ (1971) Browning reactions in foods. In: Eskin NAM,
Henderson HM, Toznsend RJ (eds) Biochemistry of foods. Academic, New York, pp 69–83
Essien EU (1995) Lipid content and fatty acid profiles of some lesser known Nigerian foods. J
Food Biochem 19:153–159
Estrella BT (2002) Techniques for live storage & shipping of American lobster. Department
of Fisheries, Wildlife & Environmental Law Enforcement Division of Marine Fisheries,
Massachusetts Division of Marine Fisheries Technical Report TR-8, 17 p
Fang XB, Sun HY, Huang BY, Gao-Feng Y (2013) Effect of pomegranate peel extract on the
melanosis of Pacific white shrimp (Litopenaeus vannamei) during iced storage. J Food Agric
Environ 11(1):105–109
FAO (2004) Nephrops norvegicus. FAO, Fisheries Global Information System (FIGIS)
FAO (2013) Standard for smoked fish, smoke-flavoured fish and smoke-dried fish CXS 311-2013.
Codex Alimentarius Food Standards
FAO (2015) Fishstatj. FAO Rome. http://www.fao.org/fishery/statistics/software/fishstat/en
FAO (2016) Yearbook of fishery statistics summary tables fisheries and aquaculture department.
Rome, 200 p. http://www.fao.org/3/i9942t/I9942T.pdf
FAO (2017) The world lobster market, by Graciela Pereira and Helga Josupeit, FAO Consultants.
Globefish Research Programme, vol 123. Rome, Italy
FAO (2018) The State of World Fisheries and Aquaculture 2018-Meeting the sustainable development goals. Rome
FAO-Globefish (2018) Globefish highlights. A quarterly update on world seafood markets. FAO,
Rome, p 6
FAO-Globefish (2019a) Globefish highlights: a quarterly update on world seafood markets. April
2019 Issue, with Jan–Dec 2018 Statistics, No: 2/2019
FAO-Globefish (2019b) Globefish highlights: a quarterly update on world seafood markets.
January 2019 Issue, with Jan–Sep 2018 Statistics, No: 1/2019
Fard AN, Seidgar M, Azadikhah D (2015) The study of frozen Astacus leptodactylus tail fillet
quality changes. AACL Bioflux 8(6):988–998
Farfante IP (1988) Illustrated key to penaeoid shrimps of commerce in the America. NOAA
Technical Report NMFS 64. U.S. Department of Commerce National Oceanic and Atmospheric
Administration National Marine Fisheries Service, pp 6–32
Farhang A, Adel H, Darvishi H, Nargesi F (2011) Shrimp drying characterizes undergoing microwave treatment. J Agric Sci 3(2):157–164
Fatima R, Khan MA, Qadri RB (1988) Shelf life of shrimp (Penaeus merguiensis) stored in ice
(0°C) and partially frozen (-3°C). J Sci Food Agric 42(3):235–247
Featherstone S (2016a) Canning of fish and seafood. In: A complete course in canning and related
process. Cambridge, Woodhead Publishing Series in Food Science, Technology and Nutrition,
Number 282, pp 231–265
Featherstone S (2016b) A complete course in canning and related processes, 14th edn, vol 3.
Processing procedures for canned food products woodhead publishing series in food science,
technology and nutrition. pp 231–265
Fennema OR, Powrie WD, Marth EH (1973) Low temperature preservation of foods and living
matter. Dekker, New York, 598 p
Ferrer AJ, Koburger JA, Otwell WS, Gleeson RA, Simpson BK, Marshall MR (1989)
Phenoloxidase from the cuticle of Florida spiny lobster (Panulirus argus): mode of activation
and characterization. J Food Sci 54:63–67
References