Meat Composition and Quality Assessment of King Scallops (Pecten maximus) and Frozen Atlantic Sea Scallops (Placopecten magellanicus) on a Retail Level-Reference-Cited by-同舟云学术

Meat Composition and Quality Assessment of King Scallops (Pecten maximus) and Frozen Atlantic Sea Scallops (Placopecten magellanicus) on a Retail Level

Published:2015-09-29 Issue:4 Volume:4 Page:524-546
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Manthey-Karl Monika,Lehmann Ines,Ostermeyer Ute,Rehbein Hartmut,Schröder Ute

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

http://www.mdpi.com/2304-8158/4/4/524/pdf

Reference81 articles.

1. Shellfish-mollusks;Downey,2012

2. Fisheries and Aquaculture Department Fact Sheetshttp://www.fao.org/fishery/factsheets/en

3. Are Pecten maximus and Pecten jacobaeus different species?

4. Added Water in Frozen Scallop Muscles. French Specifications and Methodologyhttp://www.archimer.ifremer.fr/doc/00099/20989/18615.pdf

5. An Evaluation of Processed Atlantic Sea Scallops (Placopecten magellanicus);DuPaul,1993

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