Further Reading

Ackman RG (1995) Composition and nutritive value of fish and shellfish lipids. In: Ruiter A (ed.) Fish and Fishery Products: Composition, Nutritive Properties and Stability, pp. 117-156. Wallingford: CAB International.

Arino A, Beltran JA, and Roncales P (2GG3) Dietary importance of fish and shellfish. In: Caballero B, Trugo L, and Finglas P (eds.) Encyclopedia of Food Sciences and Nutrition, 2nd edn., pp. 2471-247S. Oxford: Elsevier Science Ltd.

Exler J (19S7, updated 1992) Composition of Foods: Finfish and Shellfish Products, Human Nutrition Information Service Agriculture Handbook 8-15 Washington DC: US Department of Agriculture.

Food and Agriculture Organization of the United Nations (19S9) Yield and Nutritional Value of the Commercially More Important Species. FAO Fisheries Technical Paper 309. Rome: Food and Agriculture Organization.

Food and Drug Administration (19S9) The Fish List, FDA Guide to Acceptable Market Names for Food Fish Sold in Interstate Commerce 1988. Washington DC: US Government Printing Office.

Haard NF (1995) Composition and nutritive value of fish proteins and other nitrogen compounds. In: Ruiter A (ed.) Fish and Fishery Products: Composition, Nutritive Properties and Stability, pp. 77-115. Wallingford: CAB International.

Holland B, Brown J, and Buss DH (1993) Fish and fish products. In: Supplement to the 5th Edition of McCance and Widdow-son's The Composition of Foods. London: The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food.

Huss HH (1995) Quality and Quality Changes in Fresh Fish, FAO Fisheries Technical Paper 34S. Rome: Food and Agriculture Organization.

Lands WEM (19SS) Fish and Human Health Orlando, FL: Academic Press.

Lovell RT (19S9) Nutrition and Feeding of Fish New York: Van Nostrand Reinhold.

National Fisheries Institute. http://www.nfi.org.

Nettleton JA (1993) Omega-3 Fatty Acids and Health New York: Chapman & Hall.

Southgate DAT (2GGG) Meat, fish, eggs and novel protein. In: Garrow JS, James WPT, and Ralph A (eds.) Human Nutrition and Dietetics, 1Gth edn. Edinburgh: Churchill Livingstone.

United States Department of Agriculture. Composition of foods. http://www.nal.usda.gov/fnic/foodcomp.

Valdimarsson G and James D (2GG1) World fisheries - utilisation of catches. Ocean and Coastal Management 44: 619-633.

Flavonoids see Phytochemicals: Classification and Occurrence; Epidemiological Factors

Folate see Folic Acid

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