250
Zamir R, Qasim R, Khan MA (1999) Physiochemical changes in tissue of edible mussels Perna
viridis at refrigerator temperature (7±2°C). Pak J Biol Sci 2(1):151–156
Zandee DI, Kluytmans JH, Zurburg W, Pieters H (1980) Seasonal variations in biochemical composition of Mytilus edulis (L.) with reference to energy metabolism and gametogenesis. Neth
J Sea Res 14:1–29
Zhang GC, Mao Z (2004) Research advances of aquatic product drying technologies. Trans CSAE
20:297–300
Zhang X, Zhao C, Huang C, Duan H, Huan P, Liu C, Zhang X, Zhang Y, Li F, Zhang HB, Xiang
J (2011) A BAC-based physical map of Zhikong scallop (Chlamys farreri Jones et Preston).
PLoS One 6(11):e27612
Zhang H, Xia WS, Xu YS, Jiang OX, Wang CX, Wang WJ (2013) Effects of spray-drying
operational parameters on the quality of freshwater mussel powder. Food Bioprod Process
91:242–248
Zhang J, Walton WC, Wang Y (2017) Quantitative quality evaluation of Eastern oyster (Crassostrea
virginica) cultured by two different methods. Aquac Res 48:2934–2944
Zhao CC, Jiang GH, Eun JB (2017) Optimization of drying process for squid-laver snack by a
combined method of fuzzy synthetic and response surface methodology. J Food Qual Article
ID 9761356, 10 p
Zhu J, Wu S, Wang Y, Li J (2016) Quality changes and browning developments during storage of
dried-seasoned squid (Dosidicus gigas and Ommastrephes bartrami). J Aquat Food Product
Technol 25(7):1107–1119
Zlatanos S (2008) Seasonal variation in the fatty acid composition of the Mediterranean mussel (Mytilus galloprovinciallis) cultured in Greece. Electron J Environ Agric Food Chem
7(6):3015–3019
Zlatanos S, Laskaridis K, Feist C, Sagredos A (2006) Proximate composition, fatty acid analysis
and protein digestibility-corrected amino acid score ofthree Mediterranean cephalopods. Mol
Nutr Food Res 50:967–970
3 Molluscan Shellfish
Zamir R, Qasim R, Khan MA (1999) Physiochemical changes in tissue of edible mussels Perna
viridis at refrigerator temperature (7±2°C). Pak J Biol Sci 2(1):151–156
Zandee DI, Kluytmans JH, Zurburg W, Pieters H (1980) Seasonal variations in biochemical composition of Mytilus edulis (L.) with reference to energy metabolism and gametogenesis. Neth
J Sea Res 14:1–29
Zhang GC, Mao Z (2004) Research advances of aquatic product drying technologies. Trans CSAE
20:297–300
Zhang X, Zhao C, Huang C, Duan H, Huan P, Liu C, Zhang X, Zhang Y, Li F, Zhang HB, Xiang
J (2011) A BAC-based physical map of Zhikong scallop (Chlamys farreri Jones et Preston).
PLoS One 6(11):e27612
Zhang H, Xia WS, Xu YS, Jiang OX, Wang CX, Wang WJ (2013) Effects of spray-drying
operational parameters on the quality of freshwater mussel powder. Food Bioprod Process
91:242–248
Zhang J, Walton WC, Wang Y (2017) Quantitative quality evaluation of Eastern oyster (Crassostrea
virginica) cultured by two different methods. Aquac Res 48:2934–2944
Zhao CC, Jiang GH, Eun JB (2017) Optimization of drying process for squid-laver snack by a
combined method of fuzzy synthetic and response surface methodology. J Food Qual Article
ID 9761356, 10 p
Zhu J, Wu S, Wang Y, Li J (2016) Quality changes and browning developments during storage of
dried-seasoned squid (Dosidicus gigas and Ommastrephes bartrami). J Aquat Food Product
Technol 25(7):1107–1119
Zlatanos S (2008) Seasonal variation in the fatty acid composition of the Mediterranean mussel (Mytilus galloprovinciallis) cultured in Greece. Electron J Environ Agric Food Chem
7(6):3015–3019
Zlatanos S, Laskaridis K, Feist C, Sagredos A (2006) Proximate composition, fatty acid analysis
and protein digestibility-corrected amino acid score ofthree Mediterranean cephalopods. Mol
Nutr Food Res 50:967–970
3 Molluscan Shellfish