232
Chandrapavan A, Kangas MI, Sporer EC (2012) Seasonal, spatial, and postharvest variability in
the survival of repeatedly discarded saucer scallops in Shark Bay, Western Australia. J Shellfish
Res 31:1161–1171
Changhu X, Yisheng W, Jamil K, Jie LZ, Hong L (1998) Changes in lipids of musssel during storage. Pak J Mar Sci 7(1):27–34
Chen L (2011) Sensory and chemical characteristics of eastern oysters (Crassostrea virginica).
Master thesis submitted to the Faculty of the Virginia Polytechnic Institute and State University,
Blacksburg, 106 p
Chen H, Zhang M, Fang Z, Wang Y (2013) Effects of Different Drying Methods On The Quality
Of Squid Cubes. Dry Technol 31:911–1918
Cherifi H, Sadok S (2016) Effects of marinating process on mussels physicochemical and
mıcrobiologıcal quality attributes during refrigerated storage. In: Proceedings of the closing
seminar: “quality and innovation for the promotion of aquaculture products: the TunisianSicilian cross-border contribution”, Hammamet, Tunisia on 18–20 Apr 2016
Chinnamma G (1973) Technological aspects of preservation and processing of edible shell fishes
V. Cold storage changes in mussels (Mytilus edulis) and clams (Villortia [i.e. Villorita] sp.).
Fish Technol 11(2):22–27
Chinnamma PL, Chaudhuri DR, Pillai VK (1970) Technological aspects of processing of edible
mussels, clams and crabs. Pt. 1. Spoilage during ice storage. Fish Technol 7(2):137–142
Chiou TK, Chang HK, Lo L, Lan HL, Shiau CY (2010) Changes in chemical constituents and
physical indices during processing of dried-seasoned squid. Fish Sci 66:708–715
Chou SK, Chua KJ (2001) New hybrid drying technologies for heat sensitive foodstuffs. Trends
Food Sci Technol 12:359–369
Civera T, Grassi MA, Pattono D (1999) Chemical and microbiological characteristics of cephalopods during storage. Ind Aliment 38:933–937
Coan EV, Valentich-Scot P (2006) Marine bivalves. In: Sturm CF, Pearce TA, Valdés A (eds) The
mollusks: a guide to their study, collection, and preservation. American Malacological Society/
Universal Publisher, Pittsburgh, pp 339–347
Colakoglu S, Colakoğlu FA (2013) Economic status of bivalve molluscs. J Food 73–78 (in Turkish)
Colakoğlu S, Tokac A (2017) The fishing gear used in commercial bivalve fishery in Turkey. Ege
J Fish Aquat Sci 34(4):415–421
Collignan A, Montet D (1998) Tenderizing squid mantle by marination at different pH and temperature Levels. LWT-Food Sci Technol 31:673–679
Cook DW, Ruple AD (1992) Cold storage and mild heat treatment as processing aids to reduce the
numbers of Vibrio vulnifcus in raw oysters. J Food Prot 55(12):985–989
Correa AA, Rigotto C, Moresco V, Kleemann CR, Teixeira AL, Poli CR, Simoes CMO, Barardi
CRM (2012) The depuration dynamics of oysters (Crassostrea gigas) artificially contaminated
with hepatitis A virus and human adenovirus. Mem Inst Oswaldo Cruz 107(1):11–17
Cragg SM (2006) Development, physiology, behaviour and ecology of scallop larvae. 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 45–105
Croci L, Suffredini E, Cozzi L, Toti L (2002) Effects of depuration of molluscs experimentally
contaminated with Escherichia coli, Vibrio cholera O1 and Vibrio parahaemolyticus. J Appl
Microbiol 92:460–465
Cruz-Romero M, Kelly AL, Kerry JP (2007) Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas). Innov Food Sci Emerg
Technol 8:30–38
Cruz-Romero M, Kerry JP, Kelly AL (2008) Changes in the microbiological and physicochemical quality of high-pressure treated oysters (Crassostrea gigas) during chilled storage. Food
Control 19:1139–1147
Cui Z, Dubova H, Mo H (2019) Effects of sous vide cooking on physicochemical properties of
squid. J Hyg Eng Des 29:35–40
3 Molluscan Shellfish
Chandrapavan A, Kangas MI, Sporer EC (2012) Seasonal, spatial, and postharvest variability in
the survival of repeatedly discarded saucer scallops in Shark Bay, Western Australia. J Shellfish
Res 31:1161–1171
Changhu X, Yisheng W, Jamil K, Jie LZ, Hong L (1998) Changes in lipids of musssel during storage. Pak J Mar Sci 7(1):27–34
Chen L (2011) Sensory and chemical characteristics of eastern oysters (Crassostrea virginica).
Master thesis submitted to the Faculty of the Virginia Polytechnic Institute and State University,
Blacksburg, 106 p
Chen H, Zhang M, Fang Z, Wang Y (2013) Effects of Different Drying Methods On The Quality
Of Squid Cubes. Dry Technol 31:911–1918
Cherifi H, Sadok S (2016) Effects of marinating process on mussels physicochemical and
mıcrobiologıcal quality attributes during refrigerated storage. In: Proceedings of the closing
seminar: “quality and innovation for the promotion of aquaculture products: the TunisianSicilian cross-border contribution”, Hammamet, Tunisia on 18–20 Apr 2016
Chinnamma G (1973) Technological aspects of preservation and processing of edible shell fishes
V. Cold storage changes in mussels (Mytilus edulis) and clams (Villortia [i.e. Villorita] sp.).
Fish Technol 11(2):22–27
Chinnamma PL, Chaudhuri DR, Pillai VK (1970) Technological aspects of processing of edible
mussels, clams and crabs. Pt. 1. Spoilage during ice storage. Fish Technol 7(2):137–142
Chiou TK, Chang HK, Lo L, Lan HL, Shiau CY (2010) Changes in chemical constituents and
physical indices during processing of dried-seasoned squid. Fish Sci 66:708–715
Chou SK, Chua KJ (2001) New hybrid drying technologies for heat sensitive foodstuffs. Trends
Food Sci Technol 12:359–369
Civera T, Grassi MA, Pattono D (1999) Chemical and microbiological characteristics of cephalopods during storage. Ind Aliment 38:933–937
Coan EV, Valentich-Scot P (2006) Marine bivalves. In: Sturm CF, Pearce TA, Valdés A (eds) The
mollusks: a guide to their study, collection, and preservation. American Malacological Society/
Universal Publisher, Pittsburgh, pp 339–347
Colakoglu S, Colakoğlu FA (2013) Economic status of bivalve molluscs. J Food 73–78 (in Turkish)
Colakoğlu S, Tokac A (2017) The fishing gear used in commercial bivalve fishery in Turkey. Ege
J Fish Aquat Sci 34(4):415–421
Collignan A, Montet D (1998) Tenderizing squid mantle by marination at different pH and temperature Levels. LWT-Food Sci Technol 31:673–679
Cook DW, Ruple AD (1992) Cold storage and mild heat treatment as processing aids to reduce the
numbers of Vibrio vulnifcus in raw oysters. J Food Prot 55(12):985–989
Correa AA, Rigotto C, Moresco V, Kleemann CR, Teixeira AL, Poli CR, Simoes CMO, Barardi
CRM (2012) The depuration dynamics of oysters (Crassostrea gigas) artificially contaminated
with hepatitis A virus and human adenovirus. Mem Inst Oswaldo Cruz 107(1):11–17
Cragg SM (2006) Development, physiology, behaviour and ecology of scallop larvae. 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 45–105
Croci L, Suffredini E, Cozzi L, Toti L (2002) Effects of depuration of molluscs experimentally
contaminated with Escherichia coli, Vibrio cholera O1 and Vibrio parahaemolyticus. J Appl
Microbiol 92:460–465
Cruz-Romero M, Kelly AL, Kerry JP (2007) Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas). Innov Food Sci Emerg
Technol 8:30–38
Cruz-Romero M, Kerry JP, Kelly AL (2008) Changes in the microbiological and physicochemical quality of high-pressure treated oysters (Crassostrea gigas) during chilled storage. Food
Control 19:1139–1147
Cui Z, Dubova H, Mo H (2019) Effects of sous vide cooking on physicochemical properties of
squid. J Hyg Eng Des 29:35–40
3 Molluscan Shellfish