Variations in Proximate Composition of North Carolina Scallop Meats
- 1 November 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (6) , 471-474
- https://doi.org/10.1111/j.1365-2621.1969.tb12061.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Protein in Extracts of Prerigor and Postrigor Scallop Striated MuscleJournal of the Fisheries Research Board of Canada, 1967
- Seasonal Variations in the Sterol, Fat and Unsaponifiable Components of Scallop MuscleJournal of the Fisheries Research Board of Canada, 1964
- Use of Gamma Radiation for the Preservation of Scallop MeatJournal of the Fisheries Research Board of Canada, 1964
- Back matterThe Analyst, 1961
- Acetone–Water Mixtures for the Extraction and Rapid Estimation of Fats of Biological Materials, Particularly Fish ProductsJournal of the Fisheries Research Board of Canada, 1956