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Fische, Wale, Krusten-, Schalen- und Weichtiere

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Zusammenfassung

Im Rahmen der Ernährung spielen Fische und Fischprodukte eine wesentliche Rolle für die Versorgung mit biologisch hochwertigem Eiweiß, mit Fett und nicht zuletzt mit fettlöslichen Vitaminen.

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Literatur

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Author information

Authors and Affiliations

  1. Technischen Universität München, Lichtenbergstraße 4, 85748, Garching, Deutschland

    Professor Dr. Werner Grosch (Außerplanmäßiger Professor für Lebensmittelchemie, Ehem. stellvertr. Direktor der Deutschen Forschungsanstalt für Lebensmittelchemie München) & Professor Dr. Peter Schieberle (Ordinarius für Lebensmittelchemie, Leiter des Instituts für Lebensmittelchemie, Direktor der Deutschen Forschungsanstalt für Lebensmittelchemie München)

Authors
  1. Professor Dr. Hans-Dieter Belitz
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  2. Professor Dr. Werner Grosch
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  3. Professor Dr. Peter Schieberle
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© 2001 Springer-Verlag Berlin Heidelberg

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Belitz, HD., Grosch, W., Schieberle, P. (2001). Fische, Wale, Krusten-, Schalen- und Weichtiere. In: Lehrbuch der Lebensmittelchemie. Springer-Lehrbuch. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-08302-4_14

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  • DOI: https://doi.org/10.1007/978-3-662-08302-4_14

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-662-08303-1

  • Online ISBN: 978-3-662-08302-4

  • eBook Packages: Springer Book Archive

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