The effect of cultural factors and consumer knowledge on fish consumption

ERKAN ÖZDEN N., ÇAĞILTAY F.

Food Engineering and Ingredients, cilt.36, sa.2, ss.42-45, 2011 (Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 36 Sayı: 2
  • Basım Tarihi: 2011
  • Dergi Adı: Food Engineering and Ingredients
  • Derginin Tarandığı İndeksler: Scopus
  • Sayfa Sayıları: ss.42-45
  • İstanbul Üniversitesi Adresli: Evet

Özet

Fish is an important part of a healthy diet. Fish and seafood products are recommended to take a prominent position in the human diet thanks to their beneficial effect on the prevention of chronic degenerative diseases. The consumption of fish may be protective against cancers and cardiovascular diseases. Therefore, health authorities and the food industry have a joint interest in stimulating fish consumption.