الفهرس 
contentsOnly 14 pages are availabe for public view
 |  | from | 194 |  |  |
| | | from | 194 | | |
Abstract
Fish oocupies one of the formost places among the food produots of animal origin. It is a valuable souroe of protein, as well as aboundant in easily assimilable oils, rich in vitamins and various kinds of mineral substances. The value of any food product, including fish, is a function of its nutritional properties. The nutritive value of a product depends mainly on the quantity of complex organic substanoes such as protein, fat, oarbo hydrate, vitamins and mineral substanoes present. It has been shown that, fish protein is as nutritious as beef protein and superior to oaseint and beo ause of its nutritive value fish should figure prominently in the diet as a substitute for meat. Fish was found to represent about 12