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Fish as food: 1. Production, biochemistry and microbiology
Borgstrom, G. (Ed.) (1961). Fish as food: 1. Production, biochemistry and microbiology. Academic Press: New York. XVI, 726 pp.

Available in  Author 
    VLIZ: Biological Resources RES.18 [8817]

Keyword
    Marine

Author  Top 
  • Borgstrom, G., editor

Content
  • Hempel, G. (1961). Biology of seafish production, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 1-40, more
  • Riedel, D. (1961). World fisheries, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 41-75, more
  • Mann, H. (1961). Fish cultivation in Europe, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 77-102, more
  • Tamura, T. (1961). Carp cultivation in Japan, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 103-120, more
  • Drews, R.A. (1961). Raising fish for food in Southeast Asia, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 121-143, more
  • Jacquot, R. (1961). Organic constituents of fish and other aquatic animal foods, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 145-209, more
  • Tsuchiya, T. (1961). Biochemistry of fish oils, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 211-258, more
  • Notevarp, O. (1961). Recent findings in fatty acid composition of marine oils, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 259-274, more
  • Dyer, W.J.; Dinglle, J.R. (1961). Fish proteins with special reference to freezing, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 275-327, more
  • Kimata, M. (1961). The histamine problem, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 329-352, more
  • Simidu, W. (1961). Nonprotein nitrogenous compounds, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 353-384, more
  • Amlacher, E. (1961). Rigor mortis in fish, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 385-409, more
  • Higashi, H. (1961). Vitamins in fish - with special reference to edible parts, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 411-486, more
  • Shewan, J.M. (1961). The microbiology of sea-water fish, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 487-560, more
  • Fieger, E.A.; Novak, A.F. (1961). Microbiology of shellfish deterioration, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 561-611, more
  • Bramstedt, F.; Auerbach, M. (1961). The spoilage of fresh-water fish, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 613-637, more
  • Tarr, H.L.A. (1961). Chemical control of microbiological deterioration, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 639-680, more
  • (1961). List of common food fishes, in: Borgstrom, G. (Ed.) Fish as food: 1. Production, biochemistry and microbiology. pp. 681-713, more

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