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Fish as food. Volume 1, Production, biochemistry, and microbiology /
Fish As Food V1.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[Place of publication not identified] :
Academic Press,
1961.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
| 001 | SCIDIR_ocn819330232 | ||
| 003 | OCoLC | ||
| 005 | 20231117044757.0 | ||
| 006 | m o d | ||
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| 008 | 121126s1961 xx o 000 0 eng d | ||
| 010 | |z 60007965 | ||
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| 020 | |a 032314280X |q (electronic bk.) | ||
| 020 | |a 9780123955692 |q (electronic bk.) | ||
| 020 | |a 0123955696 |q (electronic bk.) | ||
| 020 | |a 1299461069 | ||
| 020 | |a 9781299461062 | ||
| 035 | |a (OCoLC)819330232 |z (OCoLC)846948829 |z (OCoLC)1162099853 | ||
| 050 | 4 | |a TX385 |b .F57 1961 | |
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| 082 | 0 | 4 | |a 641.3/9 |2 23 |
| 245 | 0 | 0 | |a Fish as food. |n Volume 1, |p Production, biochemistry, and microbiology / |c [edited by] Georg Borgstrom. |
| 246 | 3 | 0 | |a Production, biochemistry, and microbiology |
| 260 | |a [Place of publication not identified] : |b Academic Press, |c 1961. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Publisher supplied information; title not viewed. | |
| 504 | |a 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 | ||
| 504 | |a 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 | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Front Cover; Production, Biochemistry, and Microbiology; Copyright Page; Contributors to Volume I; Preface; Table of Contents; Contents of Volume II; Contents of Volume III; Chapter 1. Biology of Seafish Production; I. Introduction; II. The Geographical Distribution of Fisheries; III. Fluctuations in the Catch; IV. The Maximum Yield of Fishery; References; Chapter 2. World Fisheries; I. Historical Data; II. Present Catches; III. Utilization of the Ocean Fish; IV. Fish Trade; V. Ocean Fisheries in National Economy; VI. Food Aspects; VII. Prospects and Tasks for the Future; References | |
| 505 | 8 | |a Chapter 3. Fish Cultivation in EuropeI. History of Pond Cultivation; II. Cultivation of Carp and Trout; III. The Biological Basis for Pond Culture Productivity; IV. Pond Structure; V. Data from Miscellaneous European Countries; VI. Fish Cultivation in Brackish-Water Ponds; References; Chapter 4. Carp Cultivation in Japan; I. Introduction; II. Production of Carp; III. Species; IV. Life History; V. Selection of a Location for Fish Farms; VI. Propagation Methods; VII. Feeds; VIII. Fertilizing; IX. Agricultural Chemicals and Fish Culture; X. Transportation; XI. Enemies, Parasites, and Diseases | |
| 505 | 8 | |a Chapter 10. The Histamine ProblemI. Introduction; II. Freshness and the Appearance of Histamine; III. Responsible Bacteria; IV. Analytical Methods; References; Chapter 11. Nonprotein Nitrogenous Compounds; I. Introduction; II. Dark-Fleshed Fish (Migratory Fish); III. White-Fleshed Fish; IV. Elasmobranchs; V. Invertebrates; References; Chapter 12. Rigor Mortis in Fish; I. General Comments; II. The Process of Rigor Mortis; III. Rigor and Keeping Properties of Fish Flesh; References; Chapter 13. Vitamins in Fish-with Special Reference to Edible Parts; I. Introduction; II. Fat-Soluble Vitamins | |
| 520 | |a Fish As Food V1. | ||
| 546 | |a English. | ||
| 650 | 0 | |a Fish as food. | |
| 650 | 6 | |a Poisson (Aliment) |0 (CaQQLa)201-0029012 | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Fish as food |2 fast |0 (OCoLC)fst00925843 | |
| 700 | 1 | |a Borgstr�om, Georg, |d 1912-1990. | |
| 776 | 0 | 8 | |i Print version: |t Fish as food. |d New York : Academic Press, 1961 |w (DLC) 60007965 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780123955692 |z Texto completo |