Fish As Food. Nutrition, Sanitation, and Utilization by GEORG BORGSTROM PDF

By GEORG BORGSTROM

ISBN-10: 012395570X

ISBN-13: 9780123955708

ISBN-10: 0323142508

ISBN-13: 9780323142502

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The extensive data published in the literature concerning the protein content of fish indicate that the different types of fish contain widely 34 ERNEST GEIGER AND GEORG BORGSTROM TABLE III REFERENCES TO SELECTED STUDIES ON PROTEIN C O N T E N T O F F I S H * Country Africa Cape Verde Cameroun America Canada United States Rockfish Salt-water fish Pacific ocean perch Fresh-water fish Mexico Miscellaneous Peru Salt-water (chiefly) Both fresh- and salt-water fish Asia Ceylon Pakistan Philippines All kinds Vietnam All kinds India Salt-water α References Busson et al, 1953 Bergeret and MasseyefF, 1957 Bailey, 1942 Sinnhuber et al, 1956 Thurston, 1961 Teeri et al, 1957 Iversen, 1958 Thurston et al, 1959 Massieu et al, 1954 Sanchez Moreno, 1950 Rodriguez Velasco, 1950 Sandoval Colmenares, 1951 Horna Acosta, 1951 Vasquez Vassalo, 1951 Vallejos Plantano, 1952 Zanona, 1951 Arevalo Padilla, 1952 Castillo la Rosa Sanchez, 1952 Costa Saenz, 1952 Urco Najera, 1953 Cisneros, Almontes, 1953 Cordova Urteaga, 1953 Mock Morales.

CANNING Canning was the result of an attempt to preserve satisfactorily without adversely affecting palatability by undue desiccation, toughening, and salting. Fish and lobsters were among the preserved food delivered by Nicholas Appert to the French government soon after the publication of his method in 1810. , in Scotland. An Aberdeen firm supplied Parry the explorer with victuals in 1824. In order to obtain higher temperatures for quicker sterilization, sodium chloride, sodium nitrate, and calcium chloride were first added to the heating bath to raise its boiling point.

Ges. Kälte-lnd. 23, 84-90. Smidth, J. K. (1876). Historical observations on the conditions of the fisheries among the ancient Greeks and Romans and on their mode of salting and pickling fish. Rept. S. Comm. Fish and Fisheries Part III, 1873-1874, 1874-1875. Stevenson, C. H. (1899). The preservation of fishery products for food. S. Fishery Comm. Rept. 1898, 325-363. Tressler, D. , and Evers, C. F. (1957). " Vol. I: Freezing of Fresh Foods, p. 1. , Westport, Connecticut. Wentworth, E. N. (1956). Dried meat and early man's travel ration.

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Fish As Food. Nutrition, Sanitation, and Utilization by GEORG BORGSTROM


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