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Journal of Food Quality
Volume 2017, Article ID 9675469, 31 pages
https://doi.org/10.1155/2017/9675469
Review Article

Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

1Seafood Research Center, IACF, Silla University, 606 Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Republic of Korea
2Department of Seafood and Aquaculture Science, Gyeongsang National University, 38 Cheondaegukchi-gil, Tongyeong-si, Gyeongsangnam-do 53064, Republic of Korea
3Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University, 140 Baegyang-daero, 700 beon-gil, Sasang-gu, Busan 46958, Republic of Korea

Correspondence should be addressed to Jae-Suk Choi; rk.ca.allis@8001csj

Received 9 June 2017; Revised 15 August 2017; Accepted 17 September 2017; Published 27 November 2017

Academic Editor: Moreno Bondi

Copyright © 2017 Khawaja Muhammad Imran Bashir et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Khawaja Muhammad Imran Bashir, Jin-Soo Kim, Jeong Hyeon An, Jae Hak Sohn, and Jae-Suk Choi, “Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research,” Journal of Food Quality, vol. 2017, Article ID 9675469, 31 pages, 2017. https://doi.org/10.1155/2017/9675469.