A sensory and nutritional comparison of mussels (Mytilus sp.) produced in NW Iberia and in the Armona offshore production area (Algarve, Portugal)
- Author
- OLIVEIRA, Ana R1 ; SYKES, António V1 ; HACHERO-CRUZADO, Ismael2 ; AZEITEIRO, Ulisses M3 4 ; ESTEVES, Eduardo1 5
[1] CCMAR-CIMAR LA., Centro de Ciências do Mar do Algarve, University of the Algarve, Gambelas Campus, 8005-139 Faro, Portugal
[2] IFAPA Centro El Toruno, Junta de Andalucía, Camino Tiro Pichón s/n, 11500 El Pto de Sta Maria, Cádiz, Spain
[3] CFE - Centre for Functional Ecology, Department of Life Sciences, University of Coimbra, Apartado 3046, 3001-401 Coimbra, Portugal
[4] Departamento de Ciências e Tecnologia, Universidade Aberta, 752 Rua do Ameal, 4200-055 Porto, Portugal
[5] ISE - Instituto Superior de Engenharia, University of the Algarve, Campus da Penha, 8005-139 Faro, Portugal - Source
Food chemistry. 2015, Vol 168, pp 520-528, 9 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Mussel Mytilus sp Nutritional composition Offshore aquaculture Sensory analysis
- Keyword (fr)
- Analyse sensorielle Aquiculture Etude comparative Nutrition Production Portugal Europe
- Keyword (en)
- Sensory analysis Aquaculture Comparative study Nutrition Production Portugal Europe
- Keyword (es)
- Análisis sensorial Acuicultura Estudio comparativo Nutrición Producción Portugal Europa
- Classification
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03H Food toxicology
- Discipline
- Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28800461
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2014.07.082 
https://dx.doi.org/10.1016/j.foodchem.2014.07.082
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