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Edible shellfish: biology and science
Moltschaniwskyj, NA (2006) Edible shellfish: biology and science. In: Handbook of Food Science, Technology and Engineering. CRC Press, Florida, 36.1-36.13.
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Commercially important edible shellfish include marine
and freshwater animals that belong to two major taxonomic
groups; the Mollusca and the Crustacea. The hard
external shell is a common external characteristic that
often results in the two groups being given the common
name shellfish. Both groups are invertebrates that have no
internal skeleton or vertebrae, and in most cases the external
shell provides protection, support to soft body tissues,
and a mechanism to deal with changes in the environment.
|Item Type:||Book Section|
Copyright © 2006 Taylor and Francis Group
|Date Deposited:||16 Mar 2011 04:36|
|Last Modified:||18 Nov 2014 04:11|
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