Fish inspection

M. Sato, I. G. Gleadall

研究成果: Chapter

抄録

Fish is an important nutritive component of the human diet as it provides protein, energy, and many other essential food elements and thus helps sustain health. Fish also contains unique constituents, such as the n-3 polyunsaturated fatty acids eicosapentaenoic acid and docosahexaenoic acid, which have various benefits for human health. As fish deteriorates more quickly postmortem than meat derived from terrestrial animals, quick and simple methods are required to confirm fish freshness and quality. This article presents recent methods to determine fish quality.

本文言語English
ホスト出版物のタイトルEncyclopedia of Meat Sciences
出版社Elsevier Inc.
ページ8-16
ページ数9
ISBN(電子版)9780123847317
ISBN(印刷版)9780123847348
DOI
出版ステータスPublished - 2014 1 1

ASJC Scopus subject areas

  • 工学(全般)

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