Assessment of nutritional value of processed shark fins in different species

Assessment of nutritional value of processed shark fins in different species

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Main Authors: Jayasinghe, C.V.L., FAO, Bangkok (Thailand). Regional Office for Asia and the Pacific eng, APFIC Symposium on Fish Utilization in the Asia-Pacific Region eng 24-26 Sep 1998 Beijing (China), Perera, W.M.K., Samaradivakara, R., Jayasooriya, S.P., James, D.G. (ed.), FAO, Bangkok (Thailand). Asia-Pacific Fishery Commission eng
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Published: Bangkok (Thailand) FAO Sep
Subjects:FINS, SHARKS, FISH PROCESSING, QUALITY, NUTRITIVE VALUE, EVALUATION, PROXIMATE COMPOSITION, SPECIES, COMPOSITION GLOBALE, ESPECE, NAGEOIRE, REQUIN, TRAITEMENT DU POISSON, QUALITE, VALEUR NUTRITIVE, EVALUACION, COMPOSICION APROXIMADA, ESPECIES, ALETAS (PEZ), TIBURON, ELABORACION DEL PESCADO, CALIDAD, VALOR NUTRITIVO,
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