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Seafood: Effects of technology on nutrition
Pigott, G. M.; Tucker, B. W. (1990). Seafood: Effects of technology on nutrition. Marcel Dekker: New York. ISBN 0-8247-7922-3. iii, 362 pp. https://dx.doi.org/10.1201/9780203740118

Available in
    VLIZ: Biological Resources [105929]

Abstract
    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 distribution. 

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