Biochemical composition of fish
Biochemical composition of fish
| dc.contributor.author | Nair, P.G.V. | |
| dc.date.accessioned | 2014-01-06T05:20:26Z | |
| dc.date.available | 2014-01-06T05:20:26Z | |
| dc.date.issued | 2005 | |
| dc.description.abstract | Fish is considered to be a valued item of food by a great majority. This acceptance of fish as a preferred food is due to its special culinary and nutritional properties. But it is of common knowledge that all varieties of fish do not have the same properties. The taste, flavour and nutritional value of fish vary considerably from species, to species and even among the same species individual variations can be observed. What i s the reason for such variations? The answer to this question lies in the fact that the properties of fish - culinary, physical or nutritional - depend on its biochemical composition and the biochemical composition is not the same for all species. | en_US |
| dc.identifier.citation | In Winter School Manual on "Modern techniques for the analysis of fish fish products", organised by the Biochemistry & Nutrition Division of CIFT, Cochin from 19th October to 8th November 2005, 1-9 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/1280 | |
| dc.language.iso | en | en_US |
| dc.publisher | Central Institute of Fisheries Technology | en_US |
| dc.subject | Biochemical composition | en_US |
| dc.subject | fish | en_US |
| dc.title | Biochemical composition of fish | en_US |
| dc.type | Book chapter | en_US |