**Author details**

Marzieh Moosavi-Nasab1,2\*, Najme Oliyaei1,2, Jong-Bang Eun3 and Armin Mirzapour-Kouhdasht1,2,3\*

1 Seafood Processing Research Group, Shiraz University, Shiraz, Iran

2 Department of Food Science and Technology, Shiraz University, Shiraz, Iran

3 Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, South Korea

\*Address all correspondence to: marzieh.moosavi-nasab@mail.mcgill.ca and armin.mirzapour@shirazu.ac.ir

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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*Innovation in the Seafood Sector through the Valorization of By-Products*

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*Innovation in the Seafood Sector through the Valorization of By-Products DOI: http://dx.doi.org/10.5772/intechopen.95008*
