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dc.contributor.authorEYGİ ERDOĞAN, BİRSEN
dc.contributor.authorUlusoy, Safak
dc.contributor.authorMol, Suhendan
dc.date.accessioned2021-03-03T13:17:27Z
dc.date.available2021-03-03T13:17:27Z
dc.date.issued2014
dc.identifier.citationMol S., EYGİ ERDOĞAN B., Ulusoy S., "Survey into the Characteristics, Working Conditions and Deficiencies of Turkish Seafood Processing Firms", TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES, cilt.14, sa.3, ss.705-712, 2014
dc.identifier.issn1303-2712
dc.identifier.otherav_3324462f-e3f4-4983-9882-81fb23006665
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/38659
dc.identifier.urihttps://doi.org/10.4194/1303-2712-v14_3_13
dc.description.abstractSince Turkey is an important seafood supplier to the world market, working conditions and deficiencies of Turkish seafood processing firms were surveyed. Inadequacy of employee education was the main barrier of HACCP implementation. Unpredictable raw material availability, price of raw material, defective audit policy of the government, lack of information transfer from the universities, excessive bureaucracy, difficulty of employee education, excessive use of glazing and additives by rivals, tax rates, ignorance of the inspectors, difficulty to getting credits were the factors, complicating productivity.
dc.language.isoeng
dc.subjectSu Hasadı
dc.subjectSu Ürünleri
dc.subjectZiraat
dc.subjectToprak ve Su Muhafazası ve Amenajmanı
dc.subjectToprak ve Bitki Besleme
dc.subjectTarımsal Bilimler
dc.subjectDENİZ VE TATLISU BİYOLOJİSİ
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectBitki ve Hayvan Bilimleri
dc.subjectBALIKÇILIK
dc.titleSurvey into the Characteristics, Working Conditions and Deficiencies of Turkish Seafood Processing Firms
dc.typeMakale
dc.relation.journalTURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
dc.contributor.departmentMarmara Üniversitesi , Fen - Edebiyat Fakültesi , İstatistik Anabilim Dalı
dc.identifier.volume14
dc.identifier.issue3
dc.identifier.startpage705
dc.identifier.endpage712
dc.contributor.firstauthorID216375


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