水産利用加工の最近の動向(日本水産学会創立50周年記念講演)

抄録

This paper is a personal selection of the important developments that have taken place through-out the world over the past two or three years. Scientific aspects are grouped under flavours and odours, lipids, proteins, water, physical properties, nutritive properties and wholesomeness, bacteriology. Technological aspects are grouped under underutilised species, recovery and use of edible flesh, protein preparations, preservation techniques. The emphasis is on developments which relate to the improved utilisation of fish as a human food.