| Abstract |
Chemical composition of fish, post mortem changes in fish muscle, nutritional significance of fish and shellfish, biomedical applications of seafood, functional properties of fish protiens, polyunsaturated fatty acids, thin layer chromatography, visible and ultraviolet spectroscopy, gas chromatography, gas chromatography with mass spectrophotometery , microwave digestion system in seafood analysis,electrophoresis, vitamins and minerals in fish, chemical contaminants in fish etc are discussed. |
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