Eating jellyfish: safety, chemical and sensory properties-Reference-Cited by-同舟云学术

Eating jellyfish: safety, chemical and sensory properties

Published:2018-03-30 Issue:10 Volume:98 Page:3973-3981
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Raposo António¹²^ORCID,Coimbra Alice³,Amaral Luís³,Gonçalves Amparo⁴,Morais Zilda⁵

Affiliation:

1. Department for Management of Science and Technology Development; Ton Duc Thang University; Ho Chi Minh City Vietnam

2. Faculty of Environment and Labour Safety; Ton Duc Thang University; Ho Chi Minh City Vietnam

3. Serviço de Imunoalergologia; Centro Hospitalar São João; Porto Portugal

4. IPMA I.P., Portuguese Institute for the Sea and Atmosphere; Division of Aquaculture and Upgrading; Lisboa Portugal

5. Centro de Investigação Interdisciplinar Egas Moniz, CiiEM; Instituto Universitário Egas Moniz, IUEM; Caparica Portugal

Funder

Egas Moniz Cooperativa de Ensino Superior CRL

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference75 articles.

1. Food and Agriculture Organization of the United Nations Sustainable Food and Agriculture http://www.fao.org/sustainability/en/ 2018

2. Organisation for Economic Co-operation and Development The Future of Food http://www.oecd.org/futures/35391719.pdf 2018

3. United Nations Educational, Scientific and Cultural Organization What is Sustainable Consumption? http://www.unesco.org/education/tlsf/mods/theme_b/mod09.html?panel=6#top 2018

4. World Health Organization Sustainable Food Systems, Biodiversity and Health http://www.who.int/nutrition/events/2016_side-event_healthandclimate_8jul/en/ 2018

5. Monterey Bay Aquarium Foundation http://www.montereybayaquarium.org/conservation-and-science/our-programs/seafood-watch 2018

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