van Houcke, Jasper; Medina, Isabel; Mæhre, Hanne K; Cornet, Josiane; Cardinal, Mireille; Linssen, Jozef; Luten, Joop (Journal article; Tidsskriftartikkel; Peer reviewed, 2017-06-20)
<p>Oyster refinement, a common practice in France, is aimed at increasing the weight of oyster tissue and influencing the taste properties of the refined oysters. Refinement usually takes place in land-based systems where the oysters are fed with relatively high concentrations of microalgae. In this study the impact of feeding <i>Skeletonema costatum</i> and <i>Rhodomonas baltica</i> on the biochemical ...