Abstract
Foods from the sea have for hundreds of years been a source of high quality protein. In the five basic groups, seafood belongs to the same category as meat, poultry, eggs, dried beans and peas—all major sources of protein. Fish also is a good source of other nutrients. This chapter examines the major nutrients found in seafoods and discusses various preparation methods.
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© 1990 Springer Science+Business Media New York
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Dean, L.M. (1990). Nutrition and Preparation. In: Martin, R.E., Flick, G.J. (eds) The Seafood Industry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2041-2_16
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DOI: https://doi.org/10.1007/978-1-4615-2041-2_16
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5846-6
Online ISBN: 978-1-4615-2041-2
eBook Packages: Springer Book Archive