1: Fish production,J W de Wilde and A Kamstra 2: Edible species, S J de Groot 3: Composition and nutritive value of fish proteins and other nitrogen compounds, N F Haard 4: Composition and nutritive value of fish and shellfish lipids, R G Ackman 5: Vitamins in fish and shellfish, S P Lall and M P Parazo 6: Marco and trace elements in fish and shellfish, S P Lall 7: Quality and deterioration of raw fish, H K Davis 8: Hygiene and safety of seafood, D M Gibson 9: Contaminants in fish, A Ruiter 10: Freezing and chilling of fish, C Keizer 11: Fish products, Z E Sikorski, A Bildberg and A Ruiter 12: Fish meal and fish oil - not only by-products, W Schmidtsdorff
