Carp meat
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F24%3A43908055" target="_blank" >RIV/60076658:12520/24:43908055 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Carp meat
Original language description
Common carp (Cyprinus carpio L.) is one of the most important commercial fish species in the world and has a great importance in human nutrition. Generally, carp has a high nutritive value which is reflected in its favorable content of easily digestible proteins, minerals, vitamins, and very low content of carbohydrates. Moreover, the fat content of carp has a beneficial lipid composition, especially essential fatty acids. Carp meat composition and quality are strongly influenced by a variety of aspects and factors or their interactions. The advantage is that carp meat can be turned into even more valuable and nutritionally beneficial products by controlling for some of these parameters.
Czech name
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Czech description
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Classification
Type
C - Chapter in a specialist book
CEP classification
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OECD FORD branch
30308 - Nutrition, Dietetics
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Book/collection name
Encyclopedia of Meat Sciences
ISBN
978-0-323-85198-5
Number of pages of the result
8
Pages from-to
91-98
Number of pages of the book
763
Publisher name
Elsevier Science Ltd.
Place of publication
London
UT code for WoS chapter
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