Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze-Thaw Cycles.

Foods · 2022 · PMC8834382 · PMID 35159472

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an increasing trendno p-value reported

It has been reported that, from 2012 to 2020, the production of scallops showed an increasing trend, with total scallop production reaching 1.75 million tons in 2020 (China fishery statistical yearbook).

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