Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
2. Marine Fisheries Institute of Jiangsu Province, Nantong, China
Funder
Jiangsu Fishery Science and Technology Key Project
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1733015
Reference40 articles.
1. Changes in Extractive Components and Glycogen in the Edible Meat of Hard Clam Meretrix lusoria During Storage at Different Temperatures
2. Amino Acid Profiles of Bivalve Mollusks from Beibu Gulf, China
3. Nutritional composition and total collagen content of two commercially important edible bivalve molluscs from the Sea of Japan coast
4. Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes
5. Glutamate and the UMAMI taste: sensory, metabolic, nutritional and behavioural considerations. A review of the literature published in the last 10 years
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