Skip to main content

Save up to 30% on Elsevier print and eBooks with free shipping. No promo code needed.

Save up to 30% on print and eBooks.

Fish As Food V2

Nutrition, Sanitation, and Utilization

1st Edition - January 1, 1962

Editor: Georg Borgstrom

Language: English
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 1 4 2 5 0 - 2

Fish as Food, Volume II: Nutrition, Sanitation, and Utilization summarizes the public health aspects of fish, including fish handling and processing. This volume also discusses the… Read more

Fish As Food V2

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote
Fish as Food, Volume II: Nutrition, Sanitation, and Utilization summarizes the public health aspects of fish, including fish handling and processing. This volume also discusses the global aspects of fish utilization, illustrating the key role of fisheries in many countries and major regions. Comprised of three parts encompassing 19 chapters, the book initially discusses the protein, amino acid, vitamins, and mineral content of fish and fish oil. This volume also explains the effects of fish processing and handling on these nutritional components. The subsequent chapters present studies on the role of fish in human nutrition, focusing on the Japanese diet. The book also covers the utilization of converted fish-processing wastes to fish meal and condensed fish soluble in feeding poultry, livestock, and mink. The second part of the book focuses on food poisoning caused by fish and fishery products. This part deals with the bacterial activity in fish and related products due to water pollution and contamination. Other chapters examine Salmonella problems in the sea and the allergies and other disorders related to fish poisoning. The effect of radioactivity on marine organisms and the uptake and bioaccumulation of radionuclides in marine organisms are also discussed. Lastly, this volume presents the trends and patterns in fish and shellfish utilization. This volume will be of considerable value primarily to fish and food scientists in general and also to public health workers, marine and fresh-water biologists, nutritionists, and sanitary engineers.