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

5 Ways To Get Rid Of The Baby Fat

5 Ways To Get Rid Of The Baby Fat

Many women who have recently given birth are always interested in attempting to lose some of that extra weight that traditionally accompanies having a baby. What many of these women do not entirely realize is the fact that breast-feeding can not only help provide the baby with essential vitamins and nutrients, but can also help in the weight-loss process.

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