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Contributors to Volume I v
Fish Cultivation in Europe
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actomyosin amino acids animals aquatic arginine Atlantic autoxidation bacteria Biochem Biol Braekkan Bull carp catch Chem chemical coast common carp compounds constitution contain denaturation Dyer effect elasmobranch English summary enzymes extracts fatty acids feed fillets fish flesh fish muscle fish oils Fisheries Research Board flora Food fraction free amino acids freezing fresh fresh-water fish haddock halibut Hamoir Hibiki highly unsaturated histamine histidine investigations isolated Japan Japanese with English Kimata Linnaeus lipids liver oil mackerel meat metric tons milkfish myosin nitrogen nutritive oysters Pacific physiol pilchard ponds protein putrefaction Rept salmon salt sardine sardine oil shark shellfish Shewan shrimp Simidu species spoilage storage Studies Table Tarr temperature tion tissue TMAO Toyama trimethylamine oxide tropomyosin trout Tsuchiya Tsujimoto tuna Uber Univ unsaturated acids values vitamin A content vitamin B12