Foods | |
Meat Composition and Quality Assessment of King Scallops ( |
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Monika Manthey-Karl1  Ines Lehmann2  Ute Ostermeyer2  Hartmut Rehbein2  Ute Schrr2  | |
[1] Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Palmaille 9, 22767 Hamburg, Germany; | |
关键词: scallop products; chemical composition; additives; moisture to protein ratio; species identification; citric acid; phosphates; water content; | |
DOI : 10.3390/foods4040524 | |
来源: mdpi | |
【 摘 要 】
An enlarged range of scallop products on the market allows the consumer to buy lower priced alternatives, which often raises the question of quality and control. Frozen meat of king scallops (
【 授权许可】
CC BY
© 2015 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
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RO202003190005511ZK.pdf | 730KB | download |