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EDITORIAL article

Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 8 - 2024 | doi: 10.3389/fsufs.2024.1498642
This article is part of the Research Topic The Aquatic Product Processing and By-product Utilization View all 10 articles

Editorial [The Aquatic Product Processing and By-product Utilization]

Provisionally accepted
SHI Wenzheng SHI Wenzheng 1*Yuan Chunhong Yuan Chunhong 2Liu Shucheng Liu Shucheng 3Ren Dandan Ren Dandan 4Hou Hu Hou Hu 5
  • 1 Shanghai Ocean University, Shanghai, China
  • 2 Iwate University, Morioka, Iwate, Japan
  • 3 Guangdong Ocean University, Zhanjiang, Guangdong Province, China
  • 4 Dalian Ocean University, Dalian, Liaoning, China
  • 5 Ocean University of China, Qingdao, Shandong Province, China

The final, formatted version of the article will be published soon.

    Keywords: Aquatic product, Research progress, By-product utilization, deep processing, Economics

    Received: 19 Sep 2024; Accepted: 30 Sep 2024.

    Copyright: © 2024 Wenzheng, Chunhong, Shucheng, Dandan and Hu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: SHI Wenzheng, Shanghai Ocean University, Shanghai, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.