TY  - CHAP
AU  - Renalda N. Munubi
AU  - Hieromin A. Lamtane
ED  - Ana Novo de Barros
ED  - Irene Gouvinhas
Y1  - 2021-07-14
PY  - 2021
T1  - Animal Waste and Agro-by-Products: Valuable Resources for Producing Fish at Low Costs in Sub-Saharan Countries
N2  - This book presents an integrated and multidisciplinary approach to quality and innovation in the food sector with particular emphasis on consumer perception of quality. Chapters cover such topics as identification of environmental variables, practices crops, and cultivars to improve nutritional and functional quality of different food matrices; increased preservation of biodiversity through the use of genetic resources; nutritional and functional characterization of food matrices; and evaluation of the main bioactive substances that give food its functional qualities.
BT  - Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products
SP  - Ch. 4
UR  - https://doi.org/10.5772/intechopen.95057
DO  - 10.5772/intechopen.95057
SN  - 978-1-83880-683-5
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-19
ER  -