Carp meat

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Carp meat

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Carp meat

Popis výsledku anglicky

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.

Druh

C - Kapitola v odborné knize

CEP obor

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OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Encyclopedia of Meat Sciences

ISBN

978-0-323-85198-5

Počet stran výsledku

8

Strana od-do

91-98

Počet stran knihy

763

Název nakladatele

Elsevier Science Ltd.

Místo vydání

London

Kód UT WoS kapitoly

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