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Book (stand-alone)Water quality criteria for european freshwater fish: list of literature on the effect of water temperature on fish/ Critère de qualité des eaux pour les poissons d'eau douce européens: références bibliographiques sur les effets de la température de l'eau sur le poisson 1969
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Book (stand-alone)Water quality criteria for european freshwater fish: report on Water Temperature and Inland Fisheries based mainly on Slavonic Literature/ Critère de qualité des eaux pour les poissons d'eau douce européens: Rapport sur la température de l'eau et les pêches intérieures basé essentiellement sur la documentation slave 1968
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Book (series)Second International Congress on Seafood Technology on Sustainable, Innovative and Healthy Seafood. FAO/The University of Alaska. 10-13 May 2010, Anchorage, the United States of America. 2012
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No results found.These proceedings contain the manuscripts from the Second International Congress on Seafood Technology on Sustainable, Innovative and Healthy Seafood held in Anchorage, the United States of America from 10 to 13 May 2010. The University of Alaska organized the meeting in collaboration with the FAO Fisheries and Aquaculture Department.The congress reviewed developments related to:international seafood trade;consumer trends, consumption and health benefits;regulations for market access in internat ional trade;recent trends in certification in the seafood sector;value-added products and new technologies;packaging;seafood quality and safety; education at college/university level;economics; andfishmeal and fish oil.The meeting included a range of views regarding the opportunities and the recent developments in sustainable, innovative and healthy seafood. These included thoughts from government officials, business representatives and academia and highlighted that the seafood industry is in a position to take advantage of the many positive aspects that consumption of seafood offers to consumers, while recognizing that there are still challenges ahead to realize fully the potential that seafood can achieve in international and national trade and in meeting consumer expectations.
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