Janet network end to end performance initiative

Supporting slides from the end to end performance initiative workshop

The Janet network, today and tommorow

Supporting slides from the Janet network end to end performance initiative workshop

Network monitoring and measurement on the Janet network

Supporting slides from the Janet network end to end performance initiative

Proximate and fatty acid composition of 40 southeastern U.S. finfish species

This report describes the proximate compositions (protein, moisture, fat, and ash) and major fatty acid profiles for raw and cooked samples of 40 southeastern finfish species. All samples (fillets) were cooked by a standard procedure in laminated plastic bags to an internal temperature of 70'C (lS8'F). Both summarized compositional data, with means and ranges for each species, and individual sample data including harvest dates and average lengths and weights are presented. When compared with raw samples, cooked samples exhibited an increase in protein content with an accompanying decrease in moisture content. Fat content either remained approximately the same or increased due to moisture loss during cooking. Our results are discussed in reference to compositional data previously published by others on some of the same species. Although additional data are needed to adequately describe the seasonal and geographic variations in the chemical compositions of many of these fish species, the results presented here should be useful to nutritionists, seafood marketers, and consumers.(PDF file contains 28 pages.)

Cartas enviadas por J. Alberdi Ziluaga a Justo Garate entre 1949 y 1954

2 cartas (manuscritas y mecanografiadas) ; 225x170mm . Ubicación: Caja 1 - Carpeta 14

Cartas enviadas por Gregorio Altube a Justo Garate entre 1949 y 1956

9 cartas (manuscritas y mecanografiadas) ; entre 139x215mm y 217x274mm. Ubicación: Caja 1 - Carpeta 25