Abstract
Although the word fish, much the same as the words meat, poultry, and cheese, is used to classify one type of food, varieties of fish are much greater in number than those of other foods. In the United States alone, at least 50 species offish and shellfish are used as food for humans. Considering that the variations among aquatic species are relatively greater than those among species of meat animals, the magnitude of the time, space, and effort required to give even minimum coverage to fish as food must be appreciated.
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© 1996 Springer Science+Business Media Dordrecht
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Vieira, E.R. (1996). Fish and Shellfish. In: Elementary Food Science. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5112-3_17
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DOI: https://doi.org/10.1007/978-1-4757-5112-3_17
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-412-07961-0
Online ISBN: 978-1-4757-5112-3
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