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

Food Chemistry - Tập 168 - Trang 520-528 - 2015
Ana Rita Oliveira1, António V. Sykes1, Ismael Hachero‐Cruzado2, Ulisses M. Azeiteiro3,4, Eduardo Esteves1,5
1CCMAR-CIMAR L.A., Centro de Ciências do Mar do Algarve, University of the Algarve, Gambelas Campus, 8005-139 Faro, Portugal
2IFAPA Centro El Toruño, Junta de Andalucía, Camino Tiro Pichón s/n, 11500 El Pto de Sta María, Cádiz, Spain
3CFE – Centre for Functional Ecology, Department of Life Sciences, University of Coimbra, Apartado 3046, 3001–401 Coimbra, Portugal
4Departamento de Ciências e Tecnologia, Universidade Aberta 752, Rua do Ameal 4200–055 Porto, Portugal
5ISE – Instituto Superior de Engenharia, University of the Algarve, Campus da Penha, 8005-139 Faro, Portugal.

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