Licciardello, J. J.; Nickerson, J. T. R.; Proctor, B. E.; Campbell, C. L. 1959. Storage Characteristics Of Some Irradiated Foods Help At Various Temperatures Above Freezing. Ii. Studies With Pork Sausage And Scallops. Food Technology 13:405

pork, sausage, sausage storage, irradiated pork, sausage, irradiated scallop, scallop, storage/p>

Maxwell-Miller, G.; Josephson, R. V.; Spindler, A. A.; Holloway-Thomas, D.; Avery, M. W.; Phleger, C. F. 1982. Chilled (5c) And Frozen (-18c) Storage Stability Of The Purple-Hinge Rock Scallop, Hinnites Multirugosus Gale. Journal Of Food Science 47:1654

Scallop, Frozen Fish, Freezing, Storage Stability

Stone, F. E. 1970. Enzymatic Deamination Of Adenosime Monophosphate (Amp), Adenosine And Adenine By Salmon, Crab And Scallop Muscle Extracts. Journal Of Food Science 35:565

Crab Adenosine Monophosphate, Crab, Salmon Adenosine Monophosphate, Scallop Adenosine Monophosphate

Webb, N. B.; Thomas, F. B.; Busta, F. F.; Monroe, R. J. 1969. Variations In Proximate Composition Of North Carolina Scallop Meats. Journal Of Food Science 34:471

Scallop

Updated: Wednesday, October 24, 2007.