A sensory and nutritional validation of open ocean mussels (Mytilus galloprovincialis Lmk.) cultured in SE Bay of Biscay (Basque Country) compared to their commercial counterparts from Galician Rías (Spain)-Reference-Cited by-同舟云学术

A sensory and nutritional validation of open ocean mussels (Mytilus galloprovincialis Lmk.) cultured in SE Bay of Biscay (Basque Country) compared to their commercial counterparts from Galician Rías (Spain)

Published:2017-04-27 Issue:2 Volume:9 Page:89-106
ISSN:2008-4935
Container-title:International Aquatic Research
language:en
Short-container-title:Int Aquat Res

Author:

Azpeitia K.,Ríos Y.,Garcia I.,Pagaldai J.,Mendiola D.

Funder

Ekonomiaren Garapen eta Lehiakortasun Saila, Eusko Jaurlaritza

Eusko Jaurlaritza

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Link

http://link.springer.com/article/10.1007/s40071-017-0159-0/fulltext.html

Reference136 articles.

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2. Ackman RG (1990) Seafood lipids and fatty acids. Food Rev Int 6(4):617–646

3. Akester RJ, Martel AL (2000) Shell shape, dysodont tooth morphology, and hinge-ligament thickness in the bay mussel Mytilus trossulus correlate with wave exposure. Can J Zool 78(2):240–253

4. Alkanani T, Parrish CC, Thompson RJ, McKenzie CH (2007) Role of fatty acids in cultured mussels, Mytilus edulis, grown in Notre Dame Bay, Newfoundland. J Exp Mar Biol Ecol 348(1):33–45

5. Álvarez I, Gómez-Gesteira M, DeCastro M, Dias JM (2008) Spatio temporal evolution of upwelling regime along the western coast of the Iberian Peninsula. J Geophys Res Oceans 113:14

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