Hostname: page-component-77c89778f8-5wvtr Total loading time: 0 Render date: 2024-07-17T17:55:57.989Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of Processing and Handling on the Composition, Vitamin Content, Keeping Quality and Culinary Properties of Fish

The Effect of Preservation Processes on the Vitamin Content of Fish

Published online by Cambridge University Press:  28 February 2007

H. Dryerre  and
J. A. Lovern
J. A. Lovern
Affiliation:
Torry Research StationDepartment of Scientific and Industrial Research, Aberdeen
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Meeting Report
Information
Proceedings of the Nutrition Society , Volume 2 , Issue 1-2 , March 1944 , pp. 100 - 120
Copyright
Copyright © The Nutrition Society 1944

References

Aschehoug, V., Kringstad, H. and Lunde, G. (1939). J. Soc. chem. Ind., Lond., 58, 220.Google Scholar
Bacharach, A.L. (1941). Nutr. Abstr. Rev. 10, 459.Google Scholar
Bacharach, A.L., Cruickshank, E.M., Henry, K.M., Kon, S. K., Lovern, J.A., Moore, T. and Morton, R.A. (1942). Brit. med. J. ii, 691.CrossRefGoogle Scholar
Baker, A.Z. and Wright, M.D. (1935). Biochem. J. 29, 1802.CrossRefGoogle Scholar
Booher, L.E., Hartzler, E.R. and Hewston, E.M. (1942). Circ. U.S. Dep. Agric. no. 638.Google Scholar
Cunningham, M.M. (1937). N.Z. J. Sci. Tech. 17, 563.Google Scholar
Devaney, G.M. and Putney, L.K. (1935). J. Home Econ. 27, 658.Google Scholar
Fixsen, M.A.R. and Roscoe, M.H. (1940). Nutr. Abstr. Rev. 9, 824.Google Scholar
Fomin, S.V., Romanjuk, N.M. and Chvoinitzka, M.A. (1937). Ukr. biokhem. Zh. 10, 365.Google Scholar
Gyorgy, P. (1942). Ann. Rev. Biochem. 11, 309.CrossRefGoogle Scholar
Kringstad, H. and Thoresen, F. (1940). Tidsskr. Hermetikin lustr. 26, 113.Google Scholar
Leong, P.C. (1939). J. Malaya Br. Brit. med. Ass. 2, 219.Google Scholar
Lovern, J.A. (1943). Chem. and Ind. 62, 328.Google Scholar
Lunde, G. (1937). Fischwaren Feinkost-lndustr. 2, 111.Google Scholar
Lunde, G. (1938). Nord. med. Tidskr. 15, 444.Google Scholar
Lunde, G. (1939). Angew. Cherm. 52, 521.CrossRefGoogle Scholar
Lunde, G., Aschehoug, V. and Kringstad, H. (1937). Industr. Engng Chem. 29, 1171.CrossRefGoogle Scholar
McVicar, R.W. and Berryman, G.H. (1942). J. Nutrit. 24, 235.CrossRefGoogle Scholar
Morgan, A.F., Kimmel, L. and Davison, H.G. (1939). Food Res. 4, 145.CrossRefGoogle Scholar
Pyke, M. (1939). J. Soc. chem. Ind., Lond., 58, 338.Google Scholar
Pyke, M. and Wright, M.D. (1941). Nature, Lond., 147, 267.CrossRefGoogle Scholar
Aleev, B.C., Popova, N.E. and Rereznoi, N.D. (1936). Vop. Pilan. 5, 17.Google Scholar
British Empire Cancer Campaign (1941). Rep. Brit. Emp. Cancer Campgn, 18, 113.Google Scholar
Buchanan, G.S. and Schryver, S. B. (1909). Rep. loc. Govt Bd publ. Hlth, no. 9, New Series, no. 12.Google Scholar
Buianovska, I.S. (1934). Vop. Pitan. 3, 110.Google Scholar
Callow, E.H. (1927). Analyst, 52, 391.CrossRefGoogle Scholar
Chatfield, C. and Adams, G. (1940). Circ. U. S. Dep. Agric. no. 549.Google Scholar
Crooks, G.C. and Ritchie, W.S. (1939). Food Res. 4, 159.CrossRefGoogle Scholar
Cutting, C.L. (1942). Food Manuf. 17, 219.Google Scholar
Fishery Board for Scotland (1939). Rep. Fish. Bd Scot. 1938.Google Scholar
Forbes, J.C. (1926). Trans. roy. Soc. Can. 3rd Ser. 20, 145.Google Scholar
Gibbons, N.E. (1936). J. Biol. Bd Can. 3, 69.Google Scholar
Griffiths, F.P. and Lemon, J.M. (1934). Invest. Rep. U.S. Bur. Fish. no. 20.Google Scholar
Harrison, F.C. and Kennedy, M.E. (1922). Trans. roy. Soc. Can. 3rd Ser. 16, 105.Google Scholar
Hess, E. (1929). Contr. Canad. Biol. Fish. N.S. 4, 29.Google Scholar
Klebahn, H. (1918). Jb. hamburg. wiss. Anst. 36, Beiheft 2.Google Scholar
Le Gall, J. (1938). Rev. Trav. off.Pêches marit. 11, 59.Google Scholar
Lovern, J.A. and Wood, H. (1937). J. Mar. biol. Ass. U.K. 22, 281.CrossRefGoogle Scholar
Lovern, J.A. and Reay, G.A. (1938). Rep. Food Invest. Bd, Lond., 102.Google Scholar
Messing, V.A. (1934). Vop. Pitan. 3, 113.Google Scholar
Metzner, H. (1933). Dtsch. FischRdsch. 23, 495.Google Scholar
Pettet, A.E.J. and Lane, F.G. (1940). J. Soc. chem. Ind., Lond., 59, 114.Google Scholar
Plimmer, R.H.A. (1921). Analyses and Energy Values of Foods. London: H.M.S.O.Google Scholar
Reay, G.A. (1936). J. Soc. chem. Id., Lond., 55, 309.Google Scholar
Shewan, J.M. (1936). Rep. Food Invest. Bd, Lond., 108.Google Scholar
Shewan, J.M. (1937). Rep. Food Invest. Bd, Lond., 84.Google Scholar
Shewan, J. M. (1938). Rep. Food Invest. Bd, Lond., 113; 115.Google Scholar
Stewart, M.M. Unpublished results.Google Scholar
Turpaev, M.I. (1926). Theory and Practice of Salting Herring in Astrakhan. Leningrad (in Russian).Google Scholar
Banks, A. (1935). Rep. Food Invest. Bd, Land., 77.Google Scholar
Banks, A. (1936). Rep. Food Invest. Bd, Land., 101; 104.Google Scholar
Banks, A. (1937, 1). Rep. Food Invest. Bd Lond., 73; 81.Google Scholar
Banks, A. (1937, 2). J. Soc. chem. Ind., Lond., 56, 13T.Google Scholar
Banks, A. (1938, 1). Rep. Food Invest. Bd, Land., 95; 96; 106.Google Scholar
Banks, A. (1938, 2). J. SOC. chem. Ind., Lond., 57, 124.Google Scholar
Banks, A. (1938, 3). Food Manuj. 13, 88.Google Scholar
Banks, A. (1939). Food Munuf. 14, 83.Google Scholar
Cutting, C.L. (1940). Mod. Refrig. 43, 198.Google Scholar
Cutting, C.L. and Hardy, J.K. (1941). Proc. Brit. Ass. Refrig. 37, 245.Google Scholar
Cutting, C.L. and Reay, G.A. (1944). Proc. Nutr. Soc. 1, 123.Google Scholar
Department of Scientific and Industrial Research (1938). Rep. Food Invest. Bd, Lond., 1937, 3.Google Scholar
Labrie, A. (1934). Rep. Food Invest. Bd, Lond., 101.Google Scholar
Lovern, J.A. and Wood, H. (1937). J. Mar. biol. Ass. U.K. 22, 281.CrossRefGoogle Scholar
Reay, G.A. (1940). Mod. Refrig. 43, 142.Google Scholar
Reay, G.A. (1942). Chem. and Ind. 61, 281.Google Scholar
Reay, G.A., Cutting, C.L. and Shewan, J.M. (1943). J. Sac. chem. Ind., Lond., 62, 77.CrossRefGoogle Scholar
Reay, G.A. and Küchel, C.C. (1936). Rep. Food Invest. Bd, Lond., 93.Google Scholar
Shewan, J.M. (1937). Rep. Food Invest. Bd, Land., 75.Google Scholar
Shewan, J.M. (1938). Rep. Food Invest. Bd, Lond., 79.Google Scholar
Shewan, J.M. (1944). Proc. Nutr. Soc. 2, 104.Google Scholar