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Fishing
The activity of catching fishing, whether for private or commercial purposes.
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Fishing > Fish processing 
nape
Fishing; Fish processing
Referred to as the flesh exposed at the shoulders of a fish when the head is removed, or that part of the belly flap immediately adjacent to the nape bone, and also called lug. ...
nematodes
Fishing; Fish processing
Also called roundworms. Members of a zoological phylum Nematoda widely distributed in nature in water and in soils. They are characterised by having an elongated body with a ...
nitrogen factor
Fishing; Fish processing
A number used to convert the nitrogen content of a sample to protein content or to fish content. There are two values of relevance to fish technology. One is the factor that ...
nitrogen content
Fishing; Fish processing
A number used to convert the nitrogen content of a sample to protein content or to fish content. There are two values of relevance to fish technology. One is the factor that ...
nitrogenous extractives
Fishing; Fish processing
The nitrogen-containing compounds in a protein-free extract of fish tissue. Typical extractants are dilute solutions of trichloroacetic acid and 80% ethanol. The constituents of ...
nucleotides
Fishing; Fish processing
A class of organic compounds whose molecular structure comprises a nitrogen-containing base linked to a sugar and a phosphate group. The nucleotide of interest for fish ...
off-flavor
Fishing; Fish processing
An unpleasant flavour or odour generated by, chemical, biochemical, or microbiological reactions occurring within the product. Examples are spoilage flavours and odours and cold ...
Sub-categories
- Fish farming (2098)
- Fish processing (4888)
- Fishing tools (101)
- Freshwater (405)
- Marine fishery (7606)