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List of weight yield factors (YF) for fish Cooked by moist heat Cooked by dry heat

List of weight yield factors (YF) for fish Cooked by moist heat Cooked by dry heat

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Figure 1: Different market forms of fish
Number of foods included in uFiSh
Symbols and abbreviations used in the value fields
Nutrient retention factors applied in uFiSh
+2 List of amino acids with corresponding INFOODS component identifier...
Food and Agriculture Organization of the United Nations (2016). FAO/INFOODS Global Food Composition Database for Fish and Shellfish Version 1.0 - uFiSh1.0. Rome, Italy. - User Guide (PDF).
Technical Report
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  • Jan 2016
The FAO/INFOODS Global food composition database for fish and shellfish (uFiSh) provides nutrient values for fish, crustaceans and molluscs in raw, cooked, and processed form, covering data on proximates, minerals, vitamins, amino acids and fatty acids. The majority of data are analytical data complemented with data from other published sources. Th...
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