Fish as Food, Volume II: Nutrition, Sanitation, and Utilization summarizes the public health aspects of fish, including fish handling and processing. This volume also discusses the global aspects of fish utilization, illustrating the key role of fisheries in many countries and major regions. Comprised of three parts encompassing 19 chapters, the book initially discusses the protein, amino acid, vitamins, and mineral content of fish and fish oil. This volume also explains the effects of fish processing and handling on these nutritional components. The subsequent chapters present studies on the role of fish in human nutrition, focusing on the Japanese diet. The book also covers the utilization of converted fish-processing wastes to fish meal and condensed fish soluble in feeding poultry, livestock, and mink. The second part of the book focuses on food poisoning caused by fish and fishery products. This part deals with the bacterial activity in fish and related products due to water pollution and contamination. Other chapters examine Salmonella problems in the sea and the allergies and other disorders related to fish poisoning. The effect of radioactivity on marine organisms and the uptake and bioaccumulation of radionuclides in marine organisms are also discussed. Lastly, this volume presents the trends and patterns in fish and shellfish utilization. This volume will be of considerable value primarily to fish and food scientists in general and also to public health workers, marine and fresh-water biologists, nutritionists, and sanitary engineers.
In Microorganisms in Foods 2 (ICMSF, 1974), eight categories of fish and crustacean products were assigned Cases, and sampling plans and microbiological specifications were developed for them. The eight categories did not cover all fish ...
“F.A.O. Fisheries Study No. 2”. (F.A.O., Rome). “Sanitary Regulations for Fish and Fish Products” (1960). O.E.C.D. Documentation in Food and Agriculture, No. 51. (Organisation for Economic Cooperation and Development, Paris).
amber to brown liquid obtained by decanting, pressing or centrifuging "bagoong" or Fish paste after it has been thoroughly Fermented, and allowed to settle or concentrated by boiling (Phil. Standard II-3-63). The Fish are cleaned and ...
A survey of times and temperatures in the transportation, storage and distribution of frozen foods. Food Technol. 7, 356-359. ... Fish as food. II. The chemical composition of fish. J. Soc. Chem. Ind. (London) 62, 77-85T.
Are you looking for a Lebanese and Pescatarian cookbook for traditional Mediterranean recipes?In this 2 books in 1 edition by Adele Tyler you will learn 150 recipes for traditional food from Lebanon and Mediterranean Sea.
This technical paper begins by introducing the concept of aquaponics, including a brief history of its development and its place within the larger category of soil-less culture and modern agriculture.
These three volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.
Features almost 200 recipes for seafood dishes - from the familiar and comforting to the wildly exotic and adventurous - from every part of the globe.
Food Invest. Spec. Rept. No. 51. Lovern, J. A. (1951). Biochem. Soc. Symposia Cambridge Engl. No. 6, 49-62. ... J. Soc. Chem. Ind. London 62, 77–85. The nation's food. VI. Fish as food. II. The chemical composition of fish.
Are you looking for a Keto Pescatarian and traditional Italian cookbook?In this 2 books in 1 edition, you will learn over 150 recipes for cooking ketogenic seafood and Italian food recipes.