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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 224
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 224
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Book Description
Author:
Publisher: Food & Agriculture Org.
ISBN: 925139072X
Category :
Languages : en
Pages : 244
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Book Description
Author: Catharina Y.W. Ang
Publisher: CRC Press
ISBN: 9781566767361
Category : Technology & Engineering
Languages : en
Pages : 566
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Book Description
This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.
Author: George Kent
Publisher: Routledge
ISBN: 0429712847
Category : Political Science
Languages : en
Pages : 135
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Book Description
This book provides descriptive information on fisheries and nutrition, and outlines actions that could be taken to enhance the contribution of fisheries to the alleviation of malnutrition. It derives generalizations regarding the evaluation and design of fisheries projects and fisheries policies. .
Author: Stefania Vannuccini
Publisher: Food & Agriculture Org.
ISBN: 9789251043615
Category : Technology & Engineering
Languages : en
Pages : 484
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Book Description
Sharks are only a small proportion of world recorded fish landings, but they are a versatile and valuable resource. They sustain important fisheries in several countries and are a cheap but valuable source of protein for coastal communities dependent on subsistence fisheries. Sharks are exploited for their meat, fins, teeth, cartilage, liver and other internal organs. This report details species used and methods of preparation for various purposes.
Author: Charlotte L. Miller
Publisher:
ISBN:
Category : Fish trade
Languages : en
Pages : 72
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Book Description
Author: George M. Pigott
Publisher: Routledge
ISBN: 1351417436
Category : Medical
Languages : en
Pages : 386
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Book Description
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 distribut
Author: John.. Morrison
Publisher: [email protected]
ISBN: 9789820201040
Category : Social Science
Languages : en
Pages : 252
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Book Description
Author: Ian Dore
Publisher: Springer
ISBN: 1468482734
Category : Science
Languages : en
Pages : 222
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Book Description
One Purpose and Structure.- Two Identifying Shrimp.- Three The Shrimp Encyclopedia.- Four The Illustrated Guide.- Five Specifications for Processing Shrimp.- Six Resources and Further Reading.- Indexes.- General Index.- Index of Scientific Names.- Index of Common, Commercial and F.A.O. Names.- Combined Index.
Author: J.E. Purcell
Publisher: Springer Science & Business Media
ISBN: 9401007225
Category : Science
Languages : en
Pages : 339
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Book Description
`Jellyfish', a group that includes scyphomedusae, hydromedusae, siphonophores and ctenophores, are important zooplankton predators throughout the world's estuaries and oceans. These beautiful creatures have come to public attention as featured exhibits in aquaria and in news headlines as invaders and as providers of genes used in biomedical research. Nevertheless, jellyfish are generally considered to be nuisances because they interfere with human activities by stinging swimmers, clogging power plant intakes and nets of fishermen and fish farms, and competing with fish and eating fish eggs and larvae. There is concern that environmental changes such as global warming, eutrophication, and over-fishing may result in increased jellyfish populations. The literature reviews and research papers in this volume explore the interactions between jellyfish and humans. Papers cover the medical aspects of jellyfish stings, jellyfish as human food and jellyfish fisheries, interactions of jellyfish and fish, effects of environmental changes on jellyfish, effects of introduced ctenophores on the Black Sea ecosystem, factors causing increases or concentrations of jellyfish, and others aspects of jellyfish ecology. This is an important reference for students and professional marine biologists, oceanographers, fishery scientists, and aquarists.
