Seafood: Effects of Technology on Nutrition

by G. M. Pigott, Barbara Tucker

Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribut

384 pages, Hardcover

First published May 16, 1990