FAO FISHERIES TECHNICAL PAPER 288
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 1987
Edited by
Dennis J. McHugh
Department of Chemistry, University College
University of New South Wales
Australian Defence Force Academy
Campbell, ACT 2600, Australia
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The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. |
M-47
ISBN 92-5-102612-2
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Via delle Terme di Caracalla, 00100 Rome, Italy.
© FAO 1987
This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.
CHAPTER 1 - PRODUCTION, PROPERTIES AND USES OF AGAR
CHAPTER 2 - PRODUCTION, PROPERTIES AND USES OF ALGINATES