A sensory and nutritional comparison of mussels (Mytilus...

Food Chemistry 2015 / 02 Vol. 168

A sensory and nutritional comparison of mussels (Mytilus sp.) produced in NW Iberia and in the Armona offshore production area (Algarve, Portugal)

Oliveira, Ana R., Sykes, António V., Hachero-Cruzado, Ismael, Azeiteiro, Ulisses M., Esteves, Eduardo
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Volume:
168
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.07.082
Date:
February, 2015
File:
PDF, 865 KB
english, 2015
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