Author: Ann L. SullivanPublisher:
ISBN:
Category : Fish as food
Languages : en
Pages : 226
Book Description
A Nutrient Database for Southeastern Seafoods
Author: Ann L. SullivanPublisher:
ISBN:
Category : Fish as food
Languages : en
Pages : 226
Book Description
Fathom
Author: Seafood Product Quality Code
Author: Sea Grant Review
Author: National Sea Grant College Program (U.S.)Publisher:
ISBN:
Category : Oceanography
Languages : en
Pages : 184
Book Description
Special Publication
Author: Publisher:
ISBN:
Category : Valley ecology
Languages : en
Pages : 934
Book Description
Publishes research on managing water resources in the St. Johns River Water Management District in northeast Florida. Covered topics include: ecology, geology, hydrologic conditions, rainfall analysis, flood control, groundwater level networks, contamination, water quality, water supply, water use, etc.
Composition of Foods
Author: Global Atlas of Marine Fisheries
Author: Daniel PaulyPublisher: Island Press
ISBN: 1610917693
Category : Nature
Languages : en
Pages : 519
Book Description
The Global Atlas of Marine Fisheries is the first and only book to provide accurate, country-by-country fishery catch data. This groundbreaking information has been gathered from independent sources by the world's foremost fisheries experts. Edited by Daniel Pauly and Dirk Zeller of the Sea Around Us Project, the Atlas includes one-page reports on 273 countries and their territories, plus fourteen topical global chapters. Each national report describes the current state of the country's fishery; the policies, politics, and social factors affecting it; and potential solutions. The global chapters address cross-cutting issues, from the economics of fisheries to the impacts of mariculture. Extensive maps and graphics offer attractive and accessible visual representations.
Sea Grant Abstracts
Author: Fermentation
Author: Bhavbhuti M. MehtaPublisher: CRC Press
ISBN: 1040058337
Category : Technology & Engineering
Languages : en
Pages : 402
Book Description
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasiz
Author: