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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 [105533]

Keyword
    Marine/Coastal

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

Abstract
    Fish as Food, Volume I: Production, Biochemistry, and Microbiology discusses progress in the field of fish research. This volume is composed of 17 chapters that cover the biology, biochemistry, world production, cultivation, nutritional composition, and microbiology of fish. The introductory chapters present some examples of the biological basis for the relationships between yield in fishery and economics. The book goes on discussing fish cultivation in Europe, Japan, and South East Asia and the factors to consider in various cultivation methods. The subsequent chapters are devoted to the nutritional value of fish, including its lipid, mineral, water, fatty acid, and protein content. A chapter considers the oxidation properties and rancidity of fish. The book also covers some problems related to fishery business, such as the production of histamine, the occurrence of non-protein nitrogenous compounds, and the rigor mortis. The concluding chapters focus on microbiological aspects of fish production. Discussions on the microbial spoilage of marine fish, crustaceans, and mollusks; the microbiology of shellfish deterioration; and the use of chemical preservatives to control microbiological fish deterioration are also included. The book is an invaluable source primarily to food scientists and also to a wide range of research workers, including biologists, chemists, bacteriologists, parasitologists, oceanographers, nutritionists, and technologists.

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