Hostname: page-component-5c6d5d7d68-xq9c7 Total loading time: 0 Render date: 2024-08-15T18:22:46.329Z Has data issue: false hasContentIssue false

A vital role for aquatic resources in feeding a hungry world

Published online by Cambridge University Press:  28 February 2007

K. J. Whittle
Affiliation:
Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG
Rights & Permissions [Opens in a new window]

Abstract

Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Symposium on ‘Food from Unconventional Sources’
Copyright
Copyright © The Nutrition Society 1985

References

Anon. (1982). Food Processing 43, 2228.Google Scholar
Baron, C. C. & Clement, G. (1974). Proceedings IVth International Congress of Food Science and Technology 8A, 3032.Google Scholar
Becker, W. (1981). In Food From the Sea, pp. 135161 [Noelle, H., editor]. Berlin: Springer-Verlag.Google Scholar
Bruce, C. (1983). FAO INFOFISH Marketing Digest 4, 2728.Google Scholar
Carpenter, K. J. (1980). In Advances in Fish Science and Technology, pp. 124130 [Connell, J. J., editor]. Farnham: Fishing News Books Ltd.Google Scholar
Chandrashekar, T. C., Rudrasetty, T. M., Lakshman-Reddy, P. T. & Aswathnarayana, C. (1978). Fishery Technology 15, 125128.Google Scholar
Chapman, V. J. (1980). Seaweeds and Their Uses, 3rd ed. London: Chapman and Hall.CrossRefGoogle Scholar
Chen, H. P. (1981). Refrigeration Science and Technology 4, 551557.Google Scholar
Connell, J. J. & Hardy, R. (1982). Trends in Fish Utilization. Farnham: Fishing News Books Ltd.Google Scholar
Da Costa, A. A. (1980). Fish Utilization and Trends in Latin America. Report of Round Table Discussions on Non-traditional Fish Products for Massive Human Consumption. Washington, DC: IDB.Google Scholar
FAO (1981). The Prevention of Losses in Cured Fish. FAO Fisheries Technical Paper no. 219. Rome: Food and Agriculture Organization.Google Scholar
FAO (1983). 1981 Yearbook of Fishery Statistics, vol. 52. Rome: Food and Agriculture Organization.Google Scholar
Feldheim, W. (1981). In Food From the Sea, pp. 7784. [Noelle, H., editor]. Berlin: Springer-Verlag.Google Scholar
Gjøsaeter, J. & Kawaguchi, K. (1980). A Review of the World Resources of Mesopelagic Fish. FAO Fisheries Technical Paper no. 193. Rome: Food and Agriculture Organization.Google Scholar
Grantham, G. J. (1981). Minced Fish Technology: A Review. FAO Fisheries Technical Paper no. 216. Rome: Food and Agriculture Organization.Google Scholar
Haque, A., Pettersen, J., Larsen, T. & Opstvedt, J. (1981). Journal of the Science of Food and Agriculture 32, 6170.CrossRefGoogle Scholar
Hempel, E. (1983). FAO INFOFISH Marketing Digest 4, 3031.Google Scholar
Hotta, M. (1973). ADB/FAO INFOFISH Market Report 4, 153.Google Scholar
IDRC (1982). Fish By-catch. Bonus from the Sea. Ottawa: International Development Research Centre and Rome: Food and Agriculture Organization.Google Scholar
INFOFISH (1983). FAO INFOFISH Marketing Digest 5, 148 (statistical supplement).Google Scholar
Jaleel, S. A. & Soeder, C. J. (1973). Indian Food Packer 27(1), 4557.Google Scholar
James, D. (1983). Proceedings 6th World Congress of Food Science and Technology.Google Scholar
Kahn, L. N., Berk, Z., Pariser, E. R., Goldblith, S. A. & Flink, J. M. (1974). Journal of Food Science 39, 592595.CrossRefGoogle Scholar
Kahn, L. N., Berk, Z., Tong, S. D., Pariser, E. R., Flink, J. M. & Goldblith, S. A. (1975). Lebensmittel-Wissenschaft Technologie 8, 6469.Google Scholar
Karnicki, Z. S. (1982). Fishing News International 21(6), 28.Google Scholar
Kawaguchi, K. & Shimizu, H. (1978). Bulletin of the Ocean Research Institute of the University of Tokyo 10, 1145.Google Scholar
Keay, J. N. (1980). In Advances in Fish Science and Technology, pp. 275278 [Connell, J. J., editor]. Farnham: Fishing News Books Ltd.Google Scholar
Lanier, B. V. (1981). The World Supply and Demand Picture for Canned Small Pelagic Fish. FAO Fisheries Technical Paper no. 220. Rome: Food and Agriculture Organization.Google Scholar
McHugh, D. G. & Lanier, B. V. (1983). ADB/FAO INFOFISH Market Report 6, 30.Google Scholar
Matsuzaki, S. & Iwamura, K. (1981). In Food From the Sea, pp. 162185. [Noelle, H., editor]. Berlin: Springer-Verlag.Google Scholar
Matton, E. (1982). Markets for Frozen Small Pelagic Fish. FAO Fisheries Technical Paper no. 221. Rome: Food and Agriculture Organization.Google Scholar
Mori, M., Saito, T., Nakanishi, Y., Miyazawa, K. & Hashimoto, Y. (1966). Bulletin of the Japanese Society of Fisheries 32, 137145.CrossRefGoogle Scholar
Naylor, J. (1976). Production, Trade and Utilization of Seaweeds and Seaweed Products. FAO Fisheries Technical Paper no. 159. Rome: Food and Agriculture Organization.Google Scholar
NEFDF (1982). Proceedings of the International Squid Symposium. New York: New England Fisheries Development Foundation UNIPUB.Google Scholar
Nevenzel, J. C., Rodecker, W., Robinson, J. S. & Kayama, M. (1969). Comparative Biochemistry and Physiology 31, 2536.CrossRefGoogle Scholar
Newman, G. (1977). The Living Marine Resources of the Southeast Atlantic. FAO Fisheries Technical Paper no. 178. Rome: Food and Agriculture Organization.Google Scholar
NFI (1980). In Proceedings of the Third National Technical Seminar on Mechanical Recovery and Utilization of Fish Flesh, Raleigh, North Carolina. [Martin, R. E., editor]. Washington, DC: National Fisheries Institute.Google Scholar
NORWAY/FAO (1983). The Potential of Fisheries in Alleviating Undernutrition. FAO Fisheries Circular no. 761. Rome: Food and Agriculture Organization.Google Scholar
Okazaki, A. (1971). Seaweeds and Their Uses in Japan. Tokyo: Tokai University Press.Google Scholar
Pariser, E. R. (1980). Fish Protein Concentrates Types A & B. Problems and Promises. Report of Round Table Discussions on Non-traditional Fish Products for Massive Human Consumption, Washington, DC: IDB.Google Scholar
Pariser, E. R., Wallerstein, M. B. Corkery, C. J. & Brown, N. L. (1978). Fish Protein Concentrate: Panacea for Protein Malnutrition. Cambridge: The MIT Press.Google Scholar
Poulter, N. H. & Trevino, J. E. (1982). Fish By-catch. Bonus from the Sea, pp. 7780. Ottawa: International Development Research Centre and Rome: Food and Agriculture Organization.Google Scholar
Rabanal, H. R. & Trono, G. C. (1983). FAO INFOFISH Marketing Digest 4, 1922.Google Scholar
Robinson, M. A. (1980). Marine Policy 4, 1932.CrossRefGoogle Scholar
Schwartz, J. W. (1981). Polish Maritime News 24, (275/276), 2931.Google Scholar
Sheehy, D. J. & Vik, S. F. (1980). Marine Fisheries Review 42, 8592.Google Scholar
Sikorski, Z. E., Bykowski, P. & Knyszewski, J. (1980). In Food Process Engineering, vol. 1, pp. 845855 [Linko, P., Malkki, J., Olkku, J. and Larinkari, J. editors]. London: Applied Science Publishers Ltd.Google Scholar
Singh, R. P. & Brown, D. E. (1980). Marine Fisheries Review 42, 7784.Google Scholar
Sonu, S. C. (1974). Dissertation Abstracts International B34, 4433.Google Scholar
Stanley, B. (1981). Fishing News International 20(10), 104105.Google Scholar
Suzuki, T. (1981). Fish and Krill Protein. Processing Technology. London: Applied Science Publishers Ltd.CrossRefGoogle Scholar
Suzuki, T. (1984). FAO INFOFISH Marketing Digest 1, 3436.Google Scholar
Tong, S. D., Flink, J. M. & Goldblith, S. A. (1975). LebensmittelWissenschaft Technologie 8, 7074.Google Scholar
Voss, G. L. (1973). Cephalopod Resources of the World. FAO Fisheries Circular no. 149. Rome: Food and Agriculture Organization.Google Scholar
Wood, C. D. (1983). In The Production and Storage of Dried Fish. FAO Fisheries Report no. 279, pp. 172184. [James, D., editor]. Rome: Food and Agriculture Organization.Google Scholar