Changes in Composition of Mussels due to Thermal Processing-Reference-Cited by-同舟云学术

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Changes in Composition of Mussels due to Thermal Processing

Published:1988-01 Issue:1 Volume:53 Page:282-283
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CASALES M. R.,DEL VALLE C. E.,SOULE C. L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb10231.x/fullpdf

Reference19 articles.

1. J.E. Aizpun de Moreno, V.J. Moreno, and A.M. Malaspina, 1971 . Estudio sobre el mejillon (Mytilus platensis Orb) en explotacion comercial del sector bonaerense, Mar Argentino.II.Ciclo anual en los principales componentes bioquimicos. Contribution No 156. Inst.de Biologa Marina. Mar del Plata. Argentina.

2. Critical Heating Point for Thermal Processing of Mussels in Cans

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4. Commercially Sterilized Mussel Meats (Mytilus chilensis): A Study on Process Yield;Journal of Food Science;2012-05-16

5. Chemical, physical and sensory changes of small abalone meat during cooking;Fisheries Science;2004-10

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