Fish and fish products

著者

• McCance, R. A. (Robert Alexander)
• Widdowson, E. M. (Elsie May)
• Holland, B.
• Brown, J.
• Buss, D. H.
• Royal Society of Chemistry (Great Britain)
• Great Britain. Ministry of Agriculture, Fisheries and Food

書誌事項

Fish and fish products

B. Holland ... [et al.]

The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food, c1993

注記

The third supplement to "McCance & Widdowson's the composition of foods. 5th ed."

Includes index

内容説明・目次

内容説明

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition presents in-depth information on the nutrient content of fish, crustacea, molluscs, fish products and fish dishes available in the UK. All previously published data have been updated and revised, and Fish and Fish Products now provides composition values for 308 foods, over 200 of which have not been covered before. The new nutrient composition information includes extensive individual fatty acid data. The foods covered in Fish and Fish Products take account of increasingly popular varieties now eaten, such as fresh sardines, red mullet and monkfish; fish prepared by different cooking methods including grilling and steaming; fish eaten by ethnic communities; fish available from fish and chip shops; and the wide variety of fish products now available such as seafood cocktail and taramasalata. The data provided covers both raw and cooked fish, and the main tables cover 42 nutrients per food. Included are inorganics and trace elements, vitamins, total fatty acids and cholesterol. Supplementary tables cover individual fatty acids per 100 grams of food, individual sugars, vitamin E fractions, retinol fractions, taxonomic and alternative names. Fish and Fish Products is the authoritative reference source for nutritionists, dietitians and others interested in the nutritional composition of this food group. It is the only source of complete and up-to-date compositional data appropriate to the UK, much of which has never been published before. This supplement will also be of interest to those in other countries whose diet includes fish.

目次

• Introduction
• Tables:Symbols and abbreviations
• White Fish
• Fatty fish
• Crustacea
• Molluscs
• Fish products and dishes
• Appendices
• Recipes
• Alternative and taxonomic names
• References to tables
• Food index

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA21695742
• ISBN:
  • 085186421X
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Cambridge
• ページ数/冊数: xii, 135 p.
• 大きさ: 25 cm
• 分類:
  • DC20 : 641.10212