{"product_id":"exotic-animal-care-and-management-2nd-edition","title":"Exotic Animal Care And Management 2Nd Edition","description":"\u003ch2\u003eExotic Animal Care And Management 2Nd Edition\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eProfessional Veterinary E-Book - Instant PDF Download\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eComprehensive veterinary reference covering exotic animal care and management 2nd edition. This digital edition provides in-depth coverage suitable for veterinarians, veterinary students, technicians, and animal health professionals.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eInstant digital download after purchase\u003c\/li\u003e\n\u003cli\u003eHigh-quality PDF format - works on all devices\u003c\/li\u003e\n\u003cli\u003eFully searchable text for quick clinical reference\u003c\/li\u003e\n\u003cli\u003ePrintable pages for study and practice use\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eCategory:\u003c\/strong\u003e 2nd Edition\u003c\/p\u003e\u003cp\u003e\u003cem\u003ePublished by Global Vet and Co Ltd.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch3\u003eTable of Contents\u003c\/h3\u003e\n\u003cdiv class=\"gvc-locked-preview\"\u003e\n  \u003cdiv class=\"gvc-locked-icon\"\u003e🔒\u003c\/div\u003e\n  \u003ch3\u003eSample Preview\u003c\/h3\u003e\n  \u003cp\u003eThe full PDF is available after purchase. Instant download. Lifetime access. Read on any device.\u003c\/p\u003e\n  \u003cp class=\"gvc-locked-meta\"\u003eTrusted by 4,000+ veterinary professionals worldwide.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cul\u003e\n  \u003cli\u003ePreface: Advances in Seafood By-products (p.6)\u003c\/li\u003e\n  \u003cli\u003eContents (p.10)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.13)\u003c\/li\u003e\n  \u003cli\u003e2 Fish By-products (p.14)\u003c\/li\u003e\n  \u003cli\u003e3 Crustaceans By-products (p.18)\u003c\/li\u003e\n  \u003cli\u003e4 Seaweed By-products and Their Applications (p.19)\u003c\/li\u003e\n  \u003cli\u003e5 Organization of This Book’s Chapters (p.19)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.19)\u003c\/li\u003e\n  \u003cli\u003e1 Background (p.23)\u003c\/li\u003e\n  \u003cli\u003e2 By-product Production by Waste Utilization (p.25)\u003c\/li\u003e\n  \u003cli\u003e3 Seafood Waste Treatment and By-product Utilization in Some European Countries (p.28)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.30)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.31)\u003c\/li\u003e\n  \u003cli\u003e2 Fishery By-products (p.32)\u003c\/li\u003e\n  \u003cli\u003e3 The Utilization of By-products (p.33)\u003c\/li\u003e\n  \u003cli\u003e4 Challenges (p.41)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.41)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.46)\u003c\/li\u003e\n  \u003cli\u003e2 Membrane Separation Technology (p.47)\u003c\/li\u003e\n  \u003cli\u003e3 Application of Membrane Separation in Marine Biotechnology (p.52)\u003c\/li\u003e\n  \u003cli\u003e4 Conclusion (p.65)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.66)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.73)\u003c\/li\u003e\n  \u003cli\u003e2 Classification and Output of Jeotgal (p.74)\u003c\/li\u003e\n  \u003cli\u003e3 Kinds of Seafood Processing By-products (p.76)\u003c\/li\u003e\n  \u003cli\u003e4 Processing of By-product Jeotgal (p.78)\u003c\/li\u003e\n  \u003cli\u003e5 Microbiological Characterization of By-product Jeotgal (p.85)\u003c\/li\u003e\n  \u003cli\u003e6 Biochemical Characterization and Shelf Life of By-product Jeotgal (p.86)\u003c\/li\u003e\n  \u003cli\u003e7 Safety of By-product Jeotgal (p.105)\u003c\/li\u003e\n  \u003cli\u003e8 Conclusion (p.106)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.107)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.111)\u003c\/li\u003e\n  \u003cli\u003e2 Definitions of Seafood By-products (p.112)\u003c\/li\u003e\n  \u003cli\u003e3 Opportunities for the Development of Protein and Lipid Recovery Technology from Seafood By-products (p.112)\u003c\/li\u003e\n  \u003cli\u003e4 Fundamental Properties of Seafood Lipids (p.113)\u003c\/li\u003e\n  \u003cli\u003e5 Fundamental Properties of Seafood Proteins (p.116)\u003c\/li\u003e\n  \u003cli\u003e6 Continuous Bioreactor System for Seafood Processing By-products (p.125)\u003c\/li\u003e\n  \u003cli\u003e7 Alternative Applications of Recovered Proteins (p.127)\u003c\/li\u003e\n  \u003cli\u003e8 Future Market Trends (p.128)\u003c\/li\u003e\n  \u003cli\u003e9 Conclusions (p.129)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.129)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.134)\u003c\/li\u003e\n  \u003cli\u003e2 Reasons for Discarding Fish (p.135)\u003c\/li\u003e\n  \u003cli\u003e3 By-product Categories (p.135)\u003c\/li\u003e\n  \u003cli\u003e4 Strategies for Fish Protein Recovery from By-product Material (p.137)\u003c\/li\u003e\n  \u003cli\u003e5 Fish Protein Concentrates (FPC) (p.137)\u003c\/li\u003e\n  \u003cli\u003e6 Chemical and Enzymatically Hydrolyzed Fish Protein (p.138)\u003c\/li\u003e\n  \u003cli\u003e7 Autolysis (p.138)\u003c\/li\u003e\n  \u003cli\u003e8 Processing of Stickwater (p.139)\u003c\/li\u003e\n  \u003cli\u003e9 Collagen and Gelatine Extraction (p.139)\u003c\/li\u003e\n  \u003cli\u003eReferences  (p.147)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.153)\u003c\/li\u003e\n  \u003cli\u003e2 Sources of Gelatin (p.154)\u003c\/li\u003e\n  \u003cli\u003e3 Gelatin from Seafood Processing Waste (p.154)\u003c\/li\u003e\n  \u003cli\u003e4 Gelatin Production (p.155)\u003c\/li\u003e\n  \u003cli\u003e5 Functionality of Fish Gelatin (p.163)\u003c\/li\u003e\n  \u003cli\u003e6 Recovery of Fish Gelatin with Improved Functionality (p.164)\u003c\/li\u003e\n  \u003cli\u003e7 Optimization of Extraction Variables for Improved Functional Properties (p.169)\u003c\/li\u003e\n  \u003cli\u003e8 Improvement of Functional Properties of Extracted Gelatin (p.172)\u003c\/li\u003e\n  \u003cli\u003e9 Conclusions (p.173)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.173)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.177)\u003c\/li\u003e\n  \u003cli\u003e2 Increase the Value-Added Fish Production (p.178)\u003c\/li\u003e\n  \u003cli\u003e3 Type of Fermented Fish (p.179)\u003c\/li\u003e\n  \u003cli\u003e4 Fish Sauce Processing (p.182)\u003c\/li\u003e\n  \u003cli\u003e5 Quality of Fish Sauce (p.184)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.186)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.188)\u003c\/li\u003e\n  \u003cli\u003e2 Marine Resources as a Source of Enzymes (p.189)\u003c\/li\u003e\n  \u003cli\u003e3 Enzymes from Fish and Processing By-products (p.190)\u003c\/li\u003e\n  \u003cli\u003e4 Applications of Fish Enzymes (p.197)\u003c\/li\u003e\n  \u003cli\u003e5 Concluding Remarks (p.198)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.199)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.202)\u003c\/li\u003e\n  \u003cli\u003e2 Fish Collagen and Gelatin (p.203)\u003c\/li\u003e\n  \u003cli\u003e3 Fish Protein Hydrolysates (p.204)\u003c\/li\u003e\n  \u003cli\u003e4 Bioactive Peptide Isolation from Fish Skin (p.206)\u003c\/li\u003e\n  \u003cli\u003e5 Concluding Remarks (p.208)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.209)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.212)\u003c\/li\u003e\n  \u003cli\u003e2 Gelatin Production from Fish (p.213)\u003c\/li\u003e\n  \u003cli\u003e3 Collagens Structure and Composition (p.216)\u003c\/li\u003e\n  \u003cli\u003e4 Physical and Chemical Properties of Collagen and Gelatin (p.220)\u003c\/li\u003e\n  \u003cli\u003e5 Functional Properties of Collagen and Gelatin (p.223)\u003c\/li\u003e\n  \u003cli\u003e6 Applications of Fish Collagen and Gelatin (p.228)\u003c\/li\u003e\n  \u003cli\u003e7 Bioactive Properties of Fish Gelatin Hydrolysates (p.229)\u003c\/li\u003e\n  \u003cli\u003e8 Conclusions and Future Outlook (p.234)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.235)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.248)\u003c\/li\u003e\n  \u003cli\u003e2 Status of Bycatch in Asia (p.251)\u003c\/li\u003e\n  \u003cli\u003e3 Bycatch Composition and Utilization (p.252)\u003c\/li\u003e\n  \u003cli\u003e4 Products from Fish Bycatch (p.268)\u003c\/li\u003e\n  \u003cli\u003e5 Conclusion (p.279)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.280)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.290)\u003c\/li\u003e\n  \u003cli\u003e2 World Fish Oil Production and Consumption (p.290)\u003c\/li\u003e\n  \u003cli\u003e3 Fish Oil and Its Uses (p.293)\u003c\/li\u003e\n  \u003cli\u003e4 Sources of Raw Material for Fish Oil (p.294)\u003c\/li\u003e\n  \u003cli\u003e5 Production and Processing of Fish Oil (p.295)\u003c\/li\u003e\n  \u003cli\u003e6 Processing of Fish Liver Oils (p.298)\u003c\/li\u003e\n  \u003cli\u003e7 Properties of Fish Oil (p.301)\u003c\/li\u003e\n  \u003cli\u003e8 Industrial Applications (p.304)\u003c\/li\u003e\n  \u003cli\u003e9 Functional Properties of Fish Oil (p.308)\u003c\/li\u003e\n  \u003cli\u003e10 Products Available on the Market (p.311)\u003c\/li\u003e\n  \u003cli\u003e11 Future Prospects (p.313)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.314)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.318)\u003c\/li\u003e\n  \u003cli\u003e2 Marine By-products and Their Composition (p.319)\u003c\/li\u003e\n  \u003cli\u003e3 Seafood By-product Utilization (p.324)\u003c\/li\u003e\n  \u003cli\u003e4 Industrial Application of Marine By-product as Animal Feed Industry (p.325)\u003c\/li\u003e\n  \u003cli\u003e5 Impact of the Utilization of Marine By-products in Animal Feed (p.335)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.336)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.344)\u003c\/li\u003e\n  \u003cli\u003e2 Microbial Ecology of Living Fish (p.344)\u003c\/li\u003e\n  \u003cli\u003e3 Lactic Acid Bacteria (p.345)\u003c\/li\u003e\n  \u003cli\u003e4 Lactic Acid Bacteria in the Gastrointestinal Tract of Fish (p.346)\u003c\/li\u003e\n  \u003cli\u003e5 Bacteriocins of LAB (p.347)\u003c\/li\u003e\n  \u003cli\u003e6 Seafood Consumption (p.348)\u003c\/li\u003e\n  \u003cli\u003e7 Microbiological Risk Associated with Seafood (p.349)\u003c\/li\u003e\n  \u003cli\u003e8 Specific Spoilage Organism (SSO) Concept (p.350)\u003c\/li\u003e\n  \u003cli\u003e9 Microbial Metabolites and Seafood Spoilage (p.350)\u003c\/li\u003e\n  \u003cli\u003e10 Bacteriocin-Producing LAB for Improvements in Seafood (p.351)\u003c\/li\u003e\n  \u003cli\u003e11 Important Role of Lactic Acid Bacteria in Seafood Products (p.352)\u003c\/li\u003e\n  \u003cli\u003e12 Conclusions (p.356)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.357)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.363)\u003c\/li\u003e\n  \u003cli\u003e2 Source of Chitin (p.364)\u003c\/li\u003e\n  \u003cli\u003e3 Production of Chitin (p.365)\u003c\/li\u003e\n  \u003cli\u003e4 Chitin Receptor (p.366)\u003c\/li\u003e\n  \u003cli\u003e5 The Modulatory Effect of Chitin on Allergic Responses (p.366)\u003c\/li\u003e\n  \u003cli\u003e6 Conclusion (p.368)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.368)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.373)\u003c\/li\u003e\n  \u003cli\u003e2 Sources and Availability of Chitosan (p.373)\u003c\/li\u003e\n  \u003cli\u003e3 Chitosan Nanoparticles (p.374)\u003c\/li\u003e\n  \u003cli\u003e4 Methods of Preparation of Chitosan Nanoparticles (p.375)\u003c\/li\u003e\n  \u003cli\u003e5 Characterization of Chitosan Nanoparticles (p.379)\u003c\/li\u003e\n  \u003cli\u003e6 Applications of Chitosan Nanoparticles (p.381)\u003c\/li\u003e\n  \u003cli\u003e7 Possible Risks and Regulations (p.384)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.385)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.389)\u003c\/li\u003e\n  \u003cli\u003e2 Antioxidant Activities Assays in Cell Systems (p.391)\u003c\/li\u003e\n  \u003cli\u003e3 Anti-inflammatory Activities (p.396)\u003c\/li\u003e\n  \u003cli\u003e4 Some Applications (p.399)\u003c\/li\u003e\n  \u003cli\u003e5 Conclusion (p.401)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.401)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.406)\u003c\/li\u003e\n  \u003cli\u003e2 Microalgae (p.407)\u003c\/li\u003e\n  \u003cli\u003e3 Culturing Microalgae (p.408)\u003c\/li\u003e\n  \u003cli\u003e4 Chemical Composition of Microalgae (p.409)\u003c\/li\u003e\n  \u003cli\u003e5 Lipid Bodies in Microalgae (p.409)\u003c\/li\u003e\n  \u003cli\u003e6 Utilization of Lipid Bodies (p.414)\u003c\/li\u003e\n  \u003cli\u003e7 Isolation of Lipid Bodies from Microalgae (p.415)\u003c\/li\u003e\n  \u003cli\u003e8 Production of Bioethanol from Microalgae Biomass (p.416)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.419)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.421)\u003c\/li\u003e\n  \u003cli\u003e2 Commercial Uses of Marine Macroalgae (p.423)\u003c\/li\u003e\n  \u003cli\u003e3 Bioactive Metabolites and Value-Added Products (p.424)\u003c\/li\u003e\n  \u003cli\u003e4 Concluding Remarks and Future Prospects (p.438)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.438)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.453)\u003c\/li\u003e\n  \u003cli\u003e2 Chemical and Physical Properties of Fish Collagen (p.454)\u003c\/li\u003e\n  \u003cli\u003e3 Biocompatibility of Fish Collagen (p.455)\u003c\/li\u003e\n  \u003cli\u003e4 Application for Regenerative Medicine (p.456)\u003c\/li\u003e\n  \u003cli\u003e5 Conclusions (p.458)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.458)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.462)\u003c\/li\u003e\n  \u003cli\u003e2 Seafood By-products Used in the Food Industry (p.463)\u003c\/li\u003e\n  \u003cli\u003e3 Extraction Procedures\/Production of Seafood By-products Used in the Food Industry (p.471)\u003c\/li\u003e\n  \u003cli\u003e4 Food Applications of Seafood-Derived By-products (p.486)\u003c\/li\u003e\n  \u003cli\u003e5 Conclusions (p.509)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.510)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.527)\u003c\/li\u003e\n  \u003cli\u003e2 Marine Oil (p.528)\u003c\/li\u003e\n  \u003cli\u003e3 Marine Peptides (p.529)\u003c\/li\u003e\n  \u003cli\u003e4 Chitin and Chitosan (p.530)\u003c\/li\u003e\n  \u003cli\u003e5 Conclusion (p.534)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.535)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.539)\u003c\/li\u003e\n  \u003cli\u003e2 Chemistry of Bioluminescence (p.539)\u003c\/li\u003e\n  \u003cli\u003e3 Use of Luminescence by Marine Organisms (p.540)\u003c\/li\u003e\n  \u003cli\u003e4 Applications of Bioluminescence (p.542)\u003c\/li\u003e\n  \u003cli\u003e5 Conclusion (p.544)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.544)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.547)\u003c\/li\u003e\n  \u003cli\u003e2 Different By-products with Marine Algal Processing (p.549)\u003c\/li\u003e\n  \u003cli\u003e3 Components from Organic Solvent Extractions of Marine Algal By-products (p.549)\u003c\/li\u003e\n  \u003cli\u003e4 Components from the Enzyme-Assisted Extraction of Marine Algal By-products (p.553)\u003c\/li\u003e\n  \u003cli\u003e5 Industrial Applications of Extracts from Marine Algal By-products (p.556)\u003c\/li\u003e\n  \u003cli\u003e6 Conclusion (p.557)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.557)\u003c\/li\u003e\n  \u003cli\u003e1 Physiological Viewpoint of Ascidians (p.561)\u003c\/li\u003e\n  \u003cli\u003e2 Utilization of Seafood Processing By-products (p.562)\u003c\/li\u003e\n  \u003cli\u003e3 Nutritional and Medicinal Values of Ascidians Processing By-products (p.563)\u003c\/li\u003e\n  \u003cli\u003e4 Concluding Remarks (p.571)\u003c\/li\u003e\n  \u003cli\u003eReferences (p.571)\u003c\/li\u003e\n  \u003cli\u003eIndex (p.575)\u003c\/li\u003e\n  \u003cli\u003e\u003cem\u003e... and 36 more chapters\u003c\/em\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\n\u003cdiv style=\"margin:20px 0;\"\u003e\n\u003ch3\u003ePreview This Book (First 20 Pages)\u003c\/h3\u003e\n\n\u003cp style=\"font-size:12px;color:#666;margin-top:4px;\"\u003eScroll through the preview above to see the first 20 pages of this book.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e🔗 Download Link:\u003c\/strong\u003e \u003c\/p\u003e","brand":"Global Vet \u0026 Co","offers":[{"title":"Default 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