Comparison of physico-chemical parameters and composition of mussels (Mytilus galloprovincialis Lmk.) from different Spanish origins

Food Chemistry

Volumn 112, Issue 2, 2009, Pages 295-302

  Fuentes, A ^a   Fernandez Segovia I ^a   Escriche, I ^a   Serra, J A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Amino acids; Ebro Delta; Fatty acids; Galicia; Mussels; Proximate composition; Valencia; Volatile compounds

Indexed keywords

AMINO ACID; COPPER; DOCOSAHEXAENOIC ACID; ICOSAPENTAENOIC ACID; MAGNESIUM; MANGANESE; MONOUNSATURATED FATTY ACID; PALMITIC ACID; PHOSPHORUS; POLYUNSATURATED FATTY ACID; POTASSIUM; SATURATED FATTY ACID; SODIUM; TAURINE; VOLATILE FATTY ACID; WATER;

ARTICLE; BIOMETRY; CHEMICAL COMPOSITION; MOLLUSC; MUSSEL; MYTILUS GALLOPROVINCIALIS; NONHUMAN; PHYSICAL CHEMISTRY;

MOLLUSCA; MYTILUS GALLOPROVINCIALIS;

EID: 47949092574     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.064     Document Type: Article

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