Fish as food. Volume 1, Production, biochemistry, and microbiology /
Fish As Food V1.
| Corporate Author: | |
|---|---|
| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
[Place of publication not identified] :
Academic Press,
1961.
|
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | Fish As Food V1. |
|---|---|
| Physical Description: | 1 online resource |
| Bibliography: | ReferencesChapter 5. Raising Fish for Food in Southeast Asia; I. Introduction; II. China; III. Korea; IV. The Philippines; V. Indonesia; VI. The Indochinese Peninsula; VII. Malaya and Singapore; VIII. Hawaii; IX. Taiwan (Formosa); X. Hong Kong; XI. Japan; References; Chapter 6. Organic Constituents of Fish and Other Aquatic Animal Foods; I. Composition in General; II. Relevant Factors; III. Nitrogenous Constituents; IV. Lipids; V. Mineral Substances; VI. Vitamins; VII. Water; References; Chapter 7. Biochemistry of Fish Oils; I. Composition and Oxidation; II. Rancidity Problems in Fish ReferencesChapter 8. Recent Findings in Fatty Acid Composition of Marine Oils; I. Introduction; II. Structure of Polyenoic Acids; III. The Distribution of Fatty Acids; IV. Fatty Acid Composition; V. Differences between Marine Oils, Mammalian Depot Fats, and Seed Fats; VI. Fats and Oils of Fish, Whales, and Mammals; VII. Fatty Acid Composition of Phosphatides and Glycerides; References; Chapter 9. Fish Proteins with Special Reference to Freezing; I. Introduction; II. The Nature of Fish Muscle; III. Muscle Proteins; IV. Changes in Frozen Fish Protein; References Includes bibliographical references and index. |
| ISBN: | 9780323142809 032314280X 9780123955692 0123955696 1299461069 9781299461062 |