Fish and their by-products
| dc.coverage | Singapore | |
| dc.creator | FAO | |
| dc.date | 2023-04-27T13:04:31Z | |
| dc.date | 2023-04-27T13:04:31Z | |
| dc.date | 2016 | |
| dc.date | 2019-04-15T16:15:56.0000000Z | |
| dc.date.accessioned | 2026-06-27T22:06:41Z | |
| dc.description | Fish is a unique source of micro-nutrients. However, many parts of larger fish, such as the head and the bones, are discarded during fish processing despite the high levels of nutrients, and particularly micro- nutrients found in these parts. Thus the promotion and use of fish byproducts to create low-cost, high-quality food could help reduce malnutrition. This practice illustrates the nutritional benefits of incorporating fish byproducts in the diet and suggests recipes to guide their preparation. | |
| dc.format | 6p. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/CA4263EN | |
| dc.identifier | http://www.fao.org/3/ca4263en/ca4263en.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/243341 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.title | Fish and their by-products | |
| dc.type | Document |