Effects of cooling rate on the physiological metabolism and flavor of thick-shell mussel (Mytilus coruscus) during low-temperature semi-anhydrous living-preservation
Shuai Wu, Hongwei Ma, Yu Liu, Haohao Shi, Changhu Xue, Lipin Chen, Zhaojie Li
Topics & Concepts
BiologyMusselAnhydrousFlavorMytilusShell (structure)SeawaterFisheryFood scienceEcologyMaterials scienceComposite materialOrganic chemistryChemistryMarine Bivalve and Aquaculture StudiesMeat and Animal Product QualityPhysiological and biochemical adaptations