Fish as food. Volume 1, Production, biochemistry, and microbiology /

Fish As Food V1.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Borgstr�om, Georg, 1912-1990
Formato: Electrónico eBook
Idioma:Inglés
Publicado: [Place of publication not identified] : Academic Press, 1961.
Temas:
Fish as food.
Poisson (Aliment)
COOKING > General.
TECHNOLOGY & ENGINEERING > Food Science.
Fish as food
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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

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