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Innovative Scallop Snack and Aquaculture Research by GïceLyn Bustillø is a document available to read on EtoBox.

What is Innovative Scallop Snack and Aquaculture Research about?

The document discusses various studies on scallops and their processing, including vacuum low-temperature frying to create healthier snacks and the impact of high hydrostatic pressure on bay scallops. It also highlights the growing interest in healthy food options for the elderly, such as squid paste sausages, and the development of plant-based seafood analogs. Additionally, it addresses the changing oceanic conditions affecting scallop fisheries along the Atlantic Coast of North America.

Author

GïceLyn Bustillø

Language

EN