Drying meat and seafood makes it harder for harmful bacteria to grow.
Salt, sugar, vinegar, drying or freezing
Generally the longer drying times will increase strength.
A freshwater mussel is also called a unionid mussel or naiad.
It does not need to kept refrigerated but it will last longer if it is.
A bearded mussel is a mussel found off the coasts of Britain, Latin name Modiolus barbatus, also known as the horse mussel or the horse-bearded mussel.
A mother zebra mussel pushes out an egg that grows into a another zebra mussel.
Usually a longer drying time give more strength. Definitely in the case of epoxy.
The mussel is a bivalve mollusk. When the tide rushes in, that mussel will clam up.
Yes, mussel is high in cholesterol. In 3 oz of mussel there is 48 mg of cholesterol.
what is a ribbed mussel a trophic level
The Twi word for mussel is "nkawie".
The homophones for "mussel" are "muscle" and "muzzle."