46th WEFTA 2016: From Local Fish to Global DISH - Diverse, Innovative, Sustainable and Healthy

Content

• What do chefs de cuisines purchase in order to sell as common sole?

  Kappel, Kristina; Schröder, Ute

• The importance of effective traceability tools by the example of monkfish (Lophius spp.)

  Schröder, Ute; Manthey-Karl, Monika; Lehmann, Ines; Ostermeyer, Ute

• Determination of fish oil quality by 1H NMR, FTIR and FT-NIR spectroscopy in combination with artificial neural networks

  Giese, Editha; Winkelmann, O.; Rohn, S.; Fritsche, Jan

• Content of minor fish oil components of different fish species and processing technologies

  Merkle, S.; Giese, Editha; Rohn, S.; Karl, Horst; Lehmann, Ines; Wohltmann, A.; Fritsche, Jan