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A sensory and nutritional comparison of mussels (Mytilus sp.) produced in NW Iberia and in the Armona offshore production area (Algarve, Portugal)

Journal Article published Feb 2015 in Food Chemistry volume 168 on pages 520 to 528

Research funded by Project SEPIAMETA

Authors: Ana R. Oliveira, António V. Sykes, Ismael Hachero-Cruzado, Ulisses M. Azeiteiro, Eduardo Esteves