Fish and fish products represent major sources of protein and other nutrients for a large proportion of the world’s population. They are also used to a significant extent in animal feeds. This book, written by authors from Europe, the USA and Canada, provides an overview of the chemistry, nutritive value, hygiene and preservation of fish and its products. It is aimed at advanced students of food science and of human and animal nutrition, as well as professionals such as food inspectors.
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About the Author
A. Ruiter, Department of the Science of Food of Animal Origin, Faculty of Veterinary Medicine, Utrecht University.
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