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Fish and Fishery Products Composition, Nutritive Properties and Stability (Cabi Cabi) de Adriaan Ruiter

Descripción - Reseña del editor Fish and fish products represent major sources of protein and other nutrients for a large proportion of the world's population. They are also used to a significant extent in animal feeds. This book, written by authors from Europe, the USA and Canada, provides an overview of the chemistry, nutritive value, hygiene and preservation of fish and its products. It is aimed at advanced students of food science and of human and animal nutrition, as well as professionals such as food inspectors. Contraportada Fish and fishery products represent major sources of protein and other nutrients for a large proportion of the world's population. They are also used to a significant extent in animal feeds. This book, written by authors from Europe, the USA and Canada, provides an overview of the chemistry, nutritive value, hygiene and preservation of fish and its products. Thus there are chapters on the composition and nutritive value of fish proteins and other nitrogenous compounds, of fish and shellfish lipids and of fish vitamins and minerals. These are followed by chapters on quality and deterioration, hygienic aspects and contaminants. Cooling and freezing, the most important methods for extending the shelf-life of fish, are then reviewed. Preserved fishery products, including dried, salted, smoked and canned fish are discussed before the final chapter on fish meal and oil, which are shown to be more than just by-products. The book is aimed at advanced students of food science and of human and animal nutrition, as well as professionals such as food inspectors.

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Detalles del Libro

• Name: Fish and Fishery Products Composition, Nutritive Properties and Stability (Cabi Cabi)
  
• Autor: Adriaan Ruiter
  
• Categoria: Libros,Libros universitarios y de estudios superiores,Medicina y ciencias de la salud
  
• Tamaño del archivo: 10 MB
  
• Tipos de archivo: PDF Document
  
• Idioma: Español
  
• Archivos de estado: AVAILABLE
  

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Fish and fishery products analysis a theoretical and fish and fishery products quality indices pages 63144 mathew, saleena et al preview buy chapter 25,95 Nutritional value of fish and fish products national smoked fish µg100g mackerel, sprat, herring, baltic salmon, norwegian salmon, trout preserves µg100g sprat, herring, mackerel, sardine, tuna, paprykarz thanks to their content of n3 acids, including epa and dha, we can classify fish and processed fish as foods with functional properties as they strengthen the bodys functions by Scihub устраняя преграды на пути распространения знаний первый в мире пиратский ресурс, который открыл массовый доступ к десяткам миллионов научных статей

Fish and fishery products composition, nutritive fish and fishery products represent major sources of protein and other nutrients for a large proportion of the worlds population they are also used to a significant extent in animal feeds this book, written by authors from europe, usa and canada, provides an overview of the chemistry, nutritive value, hygiene and preservation of fish and its products Fsp composition and nutritive value of fish composition and nutritive value of fish the composition of fish varies to a large extent and depends on its fat content nutritive value of various fish is given in table carbohydrate the shell fish has less fat and more carbohydrate than fin fish like meat, fish contain some glycogen in muscle tissues in the live fish, glycogen is the source of stored energy Fish and fishery products hazards and controls guidance with fish and fishery products only it does not cover most hazards associated with nonfishery ingredients eg, salmonella enteritidis in raw eggs however, where such hazards are presented