229
Asha KK, Anandan R, Mathew S, Lakshmanan PT (2014) Biochemical profile of oyster Crassostrea
madrasensis and its nutritional attributes. Egypt J Aquat Res 40:35–41
Atay D (1997) Shellfish and production technique. University of Ankara Publications. No: 1478.
Text book: 441, Ankara
Atayeter S, Ercoskun H (2011) Chemical composition of European squid and effects of different frozen storage temperatures on oxidative stability and fatty acid composition. J Food Sci
Technol 48(1):83–89
Aveiro M, Pellizzaro QC, Amboni RDMC, Batista CRV, Beirao HL, Barreto PLM (2007)
Chemical, microbiological and sensory changes of marinade mussel (Perna perna linné 1758)
storage at 4°C. Alimentos e Nutrição Araraquara 18:121–126
Ayas D (2012) Seasonal variations of fat and fatty acid composition in muscle tissues of
Mediterranean octopuses. Iran J Fish Sci 11(4):724–731
Azanza MRV, Ventura SR (2005) Heat shocking of Philippine green mussels, Perna viridis. Int J
Food Sci Technol 40:689–694
Azpeitia K, Ríos Y, Garcia I, Pagaldai J, Mendiola D (2017) A sensory and nutritional validation
of open ocean mussels (Mytilus galloprovincialis Lmk.) cultured in SE Bay of Biscay (Basque
Country) compared to their commercial counterparts from Galician Rías (Spain). Int Aquat
Res 9:89–106
Baker SM, Hornbach DJ (2001) Seasonal metabolism and biochemical composition of two unionid mussels Actinonaias ligementina and Amblema plicata. J Molluscan Stud 67:407–416
Balasundari S, Abraham J, Shanmugam SA, Jasmin IG (1997) Frozen storage performance of
edible oyster Crassostrea madrasensis (Preston). J Food Sci Technol 34(5):434–436
Balguerias E, Quintero ME, Hernandez-Gonzalez C (2000) The origin of the Saharan Bank cephalopod fishery. ICES J Mar Sci 57:15–23
Ballantyne JS, Hochachka PW, Mommsen TP (1981) Studies on the metabolism of the migratory
squid, Loligo opalescens: enzymes of tissues and heart mitochondria. Mar Biol Lett 2:75–85
Banks A, Dassow JA, Feiger EA, Novak AF, Peters JA, Lavin JWS, Waterman J (1977) Freezing of
shellfish. In: Desrosier NW, Tressler DK (eds) Fundamentals of food freezing. Avi Publishing
Company Inc., Westport, pp 318–356
Bano A, Sadioa S, Askari B, Quadri RB (1992) Amino acids content of sea squids. J Chem Soc
Pak 14:184–184
Banon R, Otero J, Campelos-Álvarez JM, Garazod A, Alonso-Fernández A (2017) The traditional
small-scale octopus trap fishery off the Galician coast (Northeastern Atlantic): historical notes
and current fishery dynamics
Barbosa A, Vaz-Pires P (2004) Quality index method (QIM) development of a sensorial scheme for
common octopus (Octopus vulgaris). Food Control 15:161–168
Barile NB, Nerone E, Scopa M, Recchi S (2018) Depuration of striped venus clams following
artificial vibriones contamination. Ital J Food Sci 30:602–613
Barrento S, Powell A (2016) The effect of transportation and re-watering strategies on the survival,
physiology and batch weight of the blue mussel, Mytilus edulis. Aquaculture 450:194–198
Barrento S, Lupatsch I, Keay I, Shields S (2013) Protocol on best practice handling and transportation of live mussels. Technical Report supported by Project No. 243452, FP7-SME
MusselsAlive, p 59
Basu S, Gupta SS (1984) Studies on the ice storage characteristics of blood clam Anadara granosa
meat. Fish Technol 21(1):6–10
Bindu J, Mallick AK, Gopal TKS (2014) Thermal processing of fishery products in flexible and
rigid containers. Fish Technol 51:137–148
Beltran-Lugo AI, Maeda-Martinez AN, Pacheco-Aguilar R, Nolasco-Soria HG (2006) Seasonal
variations in chemical, physical, textural, and microstructural properties of adductor muscles of
Pacific lions-paw scallop (Nodipecten subnodosus). Aquaculture 258:619–632
Beninger PG, Pennec ML (2006) Structure and function in scallops. In: Shumway SE, Parsons GJ
(eds) Scallops: biology, ecology and aquaculture. Developments in aquaculture and fisheries
science, vol 35, 2nd edn. Elsevier, San Diego, pp 123–211
References
Asha KK, Anandan R, Mathew S, Lakshmanan PT (2014) Biochemical profile of oyster Crassostrea
madrasensis and its nutritional attributes. Egypt J Aquat Res 40:35–41
Atay D (1997) Shellfish and production technique. University of Ankara Publications. No: 1478.
Text book: 441, Ankara
Atayeter S, Ercoskun H (2011) Chemical composition of European squid and effects of different frozen storage temperatures on oxidative stability and fatty acid composition. J Food Sci
Technol 48(1):83–89
Aveiro M, Pellizzaro QC, Amboni RDMC, Batista CRV, Beirao HL, Barreto PLM (2007)
Chemical, microbiological and sensory changes of marinade mussel (Perna perna linné 1758)
storage at 4°C. Alimentos e Nutrição Araraquara 18:121–126
Ayas D (2012) Seasonal variations of fat and fatty acid composition in muscle tissues of
Mediterranean octopuses. Iran J Fish Sci 11(4):724–731
Azanza MRV, Ventura SR (2005) Heat shocking of Philippine green mussels, Perna viridis. Int J
Food Sci Technol 40:689–694
Azpeitia K, Ríos Y, Garcia I, Pagaldai J, Mendiola D (2017) A sensory and nutritional validation
of open ocean mussels (Mytilus galloprovincialis Lmk.) cultured in SE Bay of Biscay (Basque
Country) compared to their commercial counterparts from Galician Rías (Spain). Int Aquat
Res 9:89–106
Baker SM, Hornbach DJ (2001) Seasonal metabolism and biochemical composition of two unionid mussels Actinonaias ligementina and Amblema plicata. J Molluscan Stud 67:407–416
Balasundari S, Abraham J, Shanmugam SA, Jasmin IG (1997) Frozen storage performance of
edible oyster Crassostrea madrasensis (Preston). J Food Sci Technol 34(5):434–436
Balguerias E, Quintero ME, Hernandez-Gonzalez C (2000) The origin of the Saharan Bank cephalopod fishery. ICES J Mar Sci 57:15–23
Ballantyne JS, Hochachka PW, Mommsen TP (1981) Studies on the metabolism of the migratory
squid, Loligo opalescens: enzymes of tissues and heart mitochondria. Mar Biol Lett 2:75–85
Banks A, Dassow JA, Feiger EA, Novak AF, Peters JA, Lavin JWS, Waterman J (1977) Freezing of
shellfish. In: Desrosier NW, Tressler DK (eds) Fundamentals of food freezing. Avi Publishing
Company Inc., Westport, pp 318–356
Bano A, Sadioa S, Askari B, Quadri RB (1992) Amino acids content of sea squids. J Chem Soc
Pak 14:184–184
Banon R, Otero J, Campelos-Álvarez JM, Garazod A, Alonso-Fernández A (2017) The traditional
small-scale octopus trap fishery off the Galician coast (Northeastern Atlantic): historical notes
and current fishery dynamics
Barbosa A, Vaz-Pires P (2004) Quality index method (QIM) development of a sensorial scheme for
common octopus (Octopus vulgaris). Food Control 15:161–168
Barile NB, Nerone E, Scopa M, Recchi S (2018) Depuration of striped venus clams following
artificial vibriones contamination. Ital J Food Sci 30:602–613
Barrento S, Powell A (2016) The effect of transportation and re-watering strategies on the survival,
physiology and batch weight of the blue mussel, Mytilus edulis. Aquaculture 450:194–198
Barrento S, Lupatsch I, Keay I, Shields S (2013) Protocol on best practice handling and transportation of live mussels. Technical Report supported by Project No. 243452, FP7-SME
MusselsAlive, p 59
Basu S, Gupta SS (1984) Studies on the ice storage characteristics of blood clam Anadara granosa
meat. Fish Technol 21(1):6–10
Bindu J, Mallick AK, Gopal TKS (2014) Thermal processing of fishery products in flexible and
rigid containers. Fish Technol 51:137–148
Beltran-Lugo AI, Maeda-Martinez AN, Pacheco-Aguilar R, Nolasco-Soria HG (2006) Seasonal
variations in chemical, physical, textural, and microstructural properties of adductor muscles of
Pacific lions-paw scallop (Nodipecten subnodosus). Aquaculture 258:619–632
Beninger PG, Pennec ML (2006) Structure and function in scallops. In: Shumway SE, Parsons GJ
(eds) Scallops: biology, ecology and aquaculture. Developments in aquaculture and fisheries
science, vol 35, 2nd edn. Elsevier, San Diego, pp 123–211
References