641.392/B.F

Fish as Food

By

Georg Borgstrom

Volume 1 (Production, Biochemistry, and Microbiology)

Contents

   <!--[endif]-->Biology of Sea fish Production

  <!--[endif]-->World Fisheries

    <!--[endif]-->Fish Cultivation in Europe

  Carp Cultivation in Japan

   <!--[endif]-->Raising Fish for Food in Southeast Asia

  <!--[endif]-->Organic Constituents of Fish and other Aquatic Animal Foods

 Biochemistry of Fish Oils

   <!--[endif]-->Recent Findings in Fatty Acid Composition of Marine Oils

   <!--[endif]-->Fish Proteins with Special Reference to Freezing

  <!--[endif]-->The Histamine Problem

 <!--[endif]-->Nonprotein Nitrogenous Compounds

 Rigor Mortis in Fish

   <!--[endif]-->Vitamins in Fish-with Special Reference to Edible Parts

 The Microbiology of Sea–Water Fish

 <!--[endif]-->Microbiology of Shellfish Deterioration

  <!--[endif]--> The Spoilage of Fresh-Water Fish

   <!--[endif]-->Chemical Control of Microbiological Deterioration

Prep. / Asmaa Ahmed
REV. / Ayman Ashry
Manage. / Huda Hosny