Seafood
Effects of Technology on Nutrition
1st Edition
Published on 16. May 1990
Book
Hardback
384 pages
978-0-8247-7922-1 (ISBN)
Description
Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribut
More details
Series
Language
English
Place of publication
Bosa Roca
United States
Publishing group
Taylor & Francis Inc
Target group
College/higher education
Professional and scholarly
Professional Reference
Dimensions
Height: 235 mm
Width: 157 mm
Thickness: 27 mm
Weight
773 gr
ISBN-13
978-0-8247-7922-1 (9780824779221)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
10/2019
1st Edition
CRC Press
€99.30
Shipment within 15-20 days
E-Book
11/2017
CRC Press
€89.99
Available for download
E-Book
11/2017
CRC Press
€89.99
Available for download
Persons
Pigott\, George M.; Tucker\, Barbara
Content
1. Introduction. 2. Components of Seafood. 3. Effects of Processing on Nutrients. 4. Preprocessing: General Considerations and Preprocessing. 5. Adding and Removing Heat. 6. Controlling Water Activity. 6. Irradiation. 7. Utilizing Fish Flesh Effectively While Maintaining Nutritional Qualities. 8. The Role of Marine Lipids in Human Nutrition. 9. Extracting and Processing Marine Lipids