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as an anti-inflammatory component from the green-lipped mussel Perna canaliculus format.
Proc Natl Acad Sci U S A 108(42):17533–17537
Wang Y, Zhang M, Mujumdar AS (2011) Trends in Processing technologies for dried aquatic products. Dry Technol 29:382–394
Wang Q, Xue C, Li Z, Fu X, Xu J, Xu Y (2007) Changes in the Contents of ATP and Its Related
Breakdown Compounds in Various Tissues of Oyster During Frozen Storage. Journal of Ocean
University of China (Oceanic and Coastal Sea Research), 6(4):407–412
Waterman JJ (1963) Processing mussels, cockles and whelks. Ministry of Agriculture, Fisheries
and Food Torry Research Station. Torry Advisory Note. No. 13
Webb NB, Thomas FB, Busta FF, Monroe RJ (1969) Variations in proximate composition of North
Carolina scallop meats. J Food Sci 34:471–474
Wenstrom RT, Gorton TS (1985) Apparatus for Opening and Eviscerating Scallops. United States
Patent No. 4,532,677
Wijsman JWM, Troost K, Fang J, Roncarati A (2019) Global production of marine bivalves.
Trends and challenges. In: Smaal AC, Ferreira JG, Grant J, Petersen JK, Strand Ø (eds) Goods
and services of marine bivalves. Springer, Cham, pp 7–27
Wikipedia (2019a) Mussel. https://en.wikipedia.org/wiki/Mussel#cite_note- :0- 1. Accessed 4 Oct
2019
Wikipedia (2019b) Mediterranean mussel. https://en.wikipedia.org/wiki/Mediterranean_mussel.
Accessed 4 Oct 2019
Wikipedia (2019c) Perna viridis. https://en.wikipedia.org/wiki/Perna_viridis. Accessed 4 Oct 2019
Wikipedia (2019d) Perna perna. https://en.wikipedia.org/wiki/Perna_perna. Accessed 4 Oct 2019
Wikipedia (2019e) Clam. https://en.wikipedia.org/wiki/Clam. Accessed 1 Nov 2019
Wikipedia (2019f) Veneidae. https://en.wikipedia.org/wiki/Veneridae. Accessed 1 Nov 2019
Wikipedia (2019g) Oyster. https://en.wikipedia.org/wiki/Oyster. Accessed 11 Nov 2019
Wikipedia (2019h) Scallop. https://en.wikipedia.org/wiki/Scallop. Accessed 25 Nov 2019
Wikipedia (2019i) Argopecten irridans. https://en.wikipedia.org/wiki/Argopecten_irradians.
Accessed 26 Nov 2019
Wikipedia (2019j) Cephalopod. https://en.wikipedia.org/wiki/Cephalopod. Accesed 25 Dec 2019
Wikipedia (2019k) Squid. https://en.wikipedia.org/wiki/Squid. Accessed 25 Dec 2019
Wongso S, Ushio H, Ohshima T, Yamanak H (1998) Changes in content of octoplne, acidic opines,
related amino acids and phosphoarginine in the adductor muscle of three species of scallop
during storage. J Food Biochem 22:65–81
Xiong YL (1997) Protien denaturation and functionality losses. In: Erickson MC, Hung YC (eds)
Quality in frozen food. NY Chapman and Hall, New York, pp 111–134
Yamanaka H (1989) Changes in polyamines and amino acids in scallop adductor muscle during
storage. J Food Sci 54(5):1133–1135
Yamanaka H, Shiomi K, Kikuchi T (1987) Agmatine as a potential index for freshness of common
squid (Todarodes pacificus). J Food Sci 52:936–938
Yap WG, Orano CF (1980) Preliminary studies on the holding of live mussels after harvest.
SEAFDEC Aquaculture Department Quarterly Research Report 4(3):22–24
Yean YS, Pruthiarenun R, Doe P, Motohiro T, Gopakumar K (1998) Dried and smoked fish products. In: Doe PE (ed) Fish drying and smoking: production and quality. Technomic Publishing
Co., Lancester, pp 47–88
Yi J, Qian X, Hu X, Dong P, Liao X, Zhang Y (2013) Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of
adductor muscle. Innov Food Sci Emerg Technol 18:57–64
Young JW, Olson RJ, Rodhouse PGK (2013) The role of squids in pelagic ecosystems: an overview. Deep-Sea Res II 95:3–6
Yuan P, Deng S, Hatab S, Yuan N, Huo J (2017) Comparative evaluation of the quality changes in
squid (Ommastrephes bartrami) during flake and slurry ice storage. Emirates J Food Agricult
29(5):339–345
References
as an anti-inflammatory component from the green-lipped mussel Perna canaliculus format.
Proc Natl Acad Sci U S A 108(42):17533–17537
Wang Y, Zhang M, Mujumdar AS (2011) Trends in Processing technologies for dried aquatic products. Dry Technol 29:382–394
Wang Q, Xue C, Li Z, Fu X, Xu J, Xu Y (2007) Changes in the Contents of ATP and Its Related
Breakdown Compounds in Various Tissues of Oyster During Frozen Storage. Journal of Ocean
University of China (Oceanic and Coastal Sea Research), 6(4):407–412
Waterman JJ (1963) Processing mussels, cockles and whelks. Ministry of Agriculture, Fisheries
and Food Torry Research Station. Torry Advisory Note. No. 13
Webb NB, Thomas FB, Busta FF, Monroe RJ (1969) Variations in proximate composition of North
Carolina scallop meats. J Food Sci 34:471–474
Wenstrom RT, Gorton TS (1985) Apparatus for Opening and Eviscerating Scallops. United States
Patent No. 4,532,677
Wijsman JWM, Troost K, Fang J, Roncarati A (2019) Global production of marine bivalves.
Trends and challenges. In: Smaal AC, Ferreira JG, Grant J, Petersen JK, Strand Ø (eds) Goods
and services of marine bivalves. Springer, Cham, pp 7–27
Wikipedia (2019a) Mussel. https://en.wikipedia.org/wiki/Mussel#cite_note- :0- 1. Accessed 4 Oct
2019
Wikipedia (2019b) Mediterranean mussel. https://en.wikipedia.org/wiki/Mediterranean_mussel.
Accessed 4 Oct 2019
Wikipedia (2019c) Perna viridis. https://en.wikipedia.org/wiki/Perna_viridis. Accessed 4 Oct 2019
Wikipedia (2019d) Perna perna. https://en.wikipedia.org/wiki/Perna_perna. Accessed 4 Oct 2019
Wikipedia (2019e) Clam. https://en.wikipedia.org/wiki/Clam. Accessed 1 Nov 2019
Wikipedia (2019f) Veneidae. https://en.wikipedia.org/wiki/Veneridae. Accessed 1 Nov 2019
Wikipedia (2019g) Oyster. https://en.wikipedia.org/wiki/Oyster. Accessed 11 Nov 2019
Wikipedia (2019h) Scallop. https://en.wikipedia.org/wiki/Scallop. Accessed 25 Nov 2019
Wikipedia (2019i) Argopecten irridans. https://en.wikipedia.org/wiki/Argopecten_irradians.
Accessed 26 Nov 2019
Wikipedia (2019j) Cephalopod. https://en.wikipedia.org/wiki/Cephalopod. Accesed 25 Dec 2019
Wikipedia (2019k) Squid. https://en.wikipedia.org/wiki/Squid. Accessed 25 Dec 2019
Wongso S, Ushio H, Ohshima T, Yamanak H (1998) Changes in content of octoplne, acidic opines,
related amino acids and phosphoarginine in the adductor muscle of three species of scallop
during storage. J Food Biochem 22:65–81
Xiong YL (1997) Protien denaturation and functionality losses. In: Erickson MC, Hung YC (eds)
Quality in frozen food. NY Chapman and Hall, New York, pp 111–134
Yamanaka H (1989) Changes in polyamines and amino acids in scallop adductor muscle during
storage. J Food Sci 54(5):1133–1135
Yamanaka H, Shiomi K, Kikuchi T (1987) Agmatine as a potential index for freshness of common
squid (Todarodes pacificus). J Food Sci 52:936–938
Yap WG, Orano CF (1980) Preliminary studies on the holding of live mussels after harvest.
SEAFDEC Aquaculture Department Quarterly Research Report 4(3):22–24
Yean YS, Pruthiarenun R, Doe P, Motohiro T, Gopakumar K (1998) Dried and smoked fish products. In: Doe PE (ed) Fish drying and smoking: production and quality. Technomic Publishing
Co., Lancester, pp 47–88
Yi J, Qian X, Hu X, Dong P, Liao X, Zhang Y (2013) Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of
adductor muscle. Innov Food Sci Emerg Technol 18:57–64
Young JW, Olson RJ, Rodhouse PGK (2013) The role of squids in pelagic ecosystems: an overview. Deep-Sea Res II 95:3–6
Yuan P, Deng S, Hatab S, Yuan N, Huo J (2017) Comparative evaluation of the quality changes in
squid (Ommastrephes bartrami) during flake and slurry ice storage. Emirates J Food Agricult
29(5):339–345
References