Fish, Whales, Crustaceans, Mollusks (original) (raw)

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Abstract

Fish and fish products fulfill an important role in human nutrition as a source of biologically valuable proteins, fats and fat-soluble vitamins Fish can be categorized in many different ways, e.g., according to:

The environment in which the fish lives: sea fish (herring, cod, saithe) and freshwater fish (pike, carp, trout), or those which can live in both environments, e.g., eels and salmon. Sea fish can be subdivided into groundfish and pelagial fish.
The body form: round (cod, saithe) or flat (common sole, turbot or plaice).

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Authors and Affiliations

Institut für Lebensmittelchemie, Technischen Universität München, Lichtenbergstraße 4, D-85748, Garching, Germany
Professor Dr.-Ing. H.-D. Belitz (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München), Professor Dr.-Ing. W. Grosch (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München) & Professor Dr. rer. nat. P. Schieberle (Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München)

Authors

Professor Dr.-Ing. H.-D. Belitz
Professor Dr.-Ing. W. Grosch
Professor Dr. rer. nat. P. Schieberle

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Belitz, HD., Grosch, W., Schieberle, P. (2004). Fish, Whales, Crustaceans, Mollusks. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07279-0\_14

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DOI: https://doi.org/10.1007/978-3-662-07279-0\_14
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-540-40818-5
Online ISBN: 978-3-662-07279-0
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