Taste panel assessment and proximate composition of cultured and wild sea scallops, Placopecten magellanicus (Gmelin)
- 1 November 1978
- journal article
- research article
- Published by Elsevier in Aquaculture
- Vol. 15 (3) , 243-247
- https://doi.org/10.1016/0044-8486(78)90034-0
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Comparative Quality of Fresh and Frozen and Thawed Scallop Meats and Post-Thaw Keeping Quality During Storage at 5°CNIPPON SUISAN GAKKAISHI, 1974
- Hexose Monophosphate Accumulation and Related Metabolic Changes in Unfrozen and Thawed Adductor Muscle of the Sea Scallop (Placopecten magellanicus)Journal of the Fisheries Research Board of Canada, 1973
- FATTY ACID CONTENT AND PROXIMATE ANALYSIS OF BAY, CALICO, SEA AND WEATHERVANE SCALLOP ADDUCTOR MUSCLEJournal of Food Science, 1972
- Variations in Proximate Composition of North Carolina Scallop MeatsJournal of Food Science, 1969
- Orange-Red Meats in Sea ScallopsJournal of the Fisheries Research Board of Canada, 1965