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

Category

Published in:

Foods
Vol. 4, H. 4 (2015), p. 524-546

Volume:

4

No.:

4

Date Issued:

29.09.2015

DOI:

10.3390/foods4040524

Language:

English

Type of Resource:

Text

Keywords:

scallop products; chemical composition; additives; moisture to protein ratio; species identification; citric acid; phosphates; water content

DDC subject of DNB:

540 Chemistry & allied sciences

Institution:

Max Rubner-Institut, Department of Safety and Quality of Milk and Fish Products

Physical Location:

W2470