Fish and Fish Products

Discover the essential guide to fish and its products with Fish and Fish Products by B. Holland, published by the Royal Society of Chemistry in 1993. This comprehensive supplement to McCance and Widdowson's The Composition of Foods 5th Edition provides valuable insights into the nutrient content of a variety of seafood, including fish, crustacea, molluscs, and various fish dishes available in the UK. Spanning 135 pages, this book is an indispensable resource for anyone interested in chemistry, dietetics, and nutrition. Whether you're a culinary professional, a nutritionist, or simply a seafood enthusiast, this informative text will enhance your understanding of the food and beverage technology surrounding fishery products. Dive into the world of seafood with this authoritative reference that combines science and practical knowledge.