Fish roe : biochemistry, products, and safety /: biochemistry, products, and safety. (2021)

• Record Type: Book
• Further Information: Note: Edited by Alaa El-Din A. (Aladin) Bekhit.
• Editors: Bekhit, Alaa El-Din
• Contents: 1. Introduction for world production of fish roe and processing, highlighting importance of the fish roe and fig eggs products; 2. Biochemical and biological components in fish roe, yolk composition (fatty acids, fat content) and yolk protein biology (generically; different types of yolk proteins) and add our recent data on how the lipids get into the egg. Early development and highlight the fate of the yolk and lipids during this early ontogeny; 3. Composition and nutrition of fish roes. Effects of processing.
• Publisher Details: Amsterdam : Academic Press
• Publication Date: 2021
• Extent: 1 online resource
• Subjects: 664.94; Fishes -- Eggs -- Composition; Fishery products
• Languages: English
• ISBNs: 9780128231760
• Related ISBNs: 9780128198933
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.