1991

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Browsing 1991 by Subject "Processing,Oyster Meat , Freezing"

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    Processing of Oyster Meat for Freezing
    (Society of Fisheries Technologists (India) Cochin, 1991) Chellappan, N.]ohn
    Experiments were conducted to determine the idealdepuration time for oysters and processing for shucking. A depuration time of 24 h reduced substantially the sand content. Steaming of oysters for shucking yielded better quality meat with good appearance than the hot water dipping method.