Shellfish (Mussel) Processing and Components-Reference-Cited by-同舟云学术

Shellfish (Mussel) Processing and Components

Published:2015 Issue: Volume: Page:447-454
ISSN:
Container-title:Processing and Impact on Active Components in Food
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Author:

Almonacid Sergio,Bustamante Joselyn,Simpson Ricardo,Pinto Marlene

Publisher

Elsevier

Reference33 articles.

1. Commercially Sterilized Mussel Meats (Mytilus chilensis): A Study on Process Yield;Almonacid;J. Food Sci.,2012

2. Material Flow Analysis in a cooked mussel processing industry;Bello;J. Food Eng.,2012

3. European Food Safety Authority. Scientific Opinion: Labelling reference intake values for n-3 and n-6 polyunsaturated fatty acids;Bresson;EFSA J.,2009

4. Estudio del proceso de elaboración de conservas de choritos (Mytilus Chilensis): Efecto en el peso drenado;Bustamante;Master Thesis, Chemical Engineering, Universidad Técnica Federico Santa María,2009

5. Perspectives in Nutrition;Byrd-Bredbenner,2009

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3. Molluscan Shellfish;Shellfish Processing and Preservation;2021

4. Effects of replacing fish meal with mussel (Cristaria plicata ) meat on growth, digestive ability, antioxidant capacity and hepatic IGF-I gene expression in juvenile Ussuri catfish (Pseudobagrus ussuriensis );Aquaculture Research;2019-01-02