Canning of edible oyster meat

Simple item page
dc.contributor.authorBalachandran, K.K.
dc.contributor.authorVijayan, P.K.
dc.contributor.authorPrabhu, P.V.
dc.date.accessioned2013-07-19T05:22:26Z
dc.date.available2013-07-19T05:22:26Z
dc.date.issued1984
dc.description.abstractResults of experiments carried out on canning edible oyster (Crassostrea madrasensis ) meat from farmed as well as wild specimens are discussed. The canning yield of meat was 15% higher from farmed oysters compared to wild specimens. The meat from wild oysters was highly slimy and therefore required an additional pre-treatment of washing in brine containing acetic acid to prevent formation of lumps of meat in the can causing problems for proper heat penetration while processing.en_US
dc.identifier.citationFishery Technology: 21(1), 47-50en_US
dc.identifier.urihttp://hdl.handle.net/123456789/326
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India)en_US
dc.subjectcanningen_US
dc.subjectoyster meaten_US
dc.titleCanning of edible oyster meaten_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Canning of Edible Oyster Meat.pdf
Size:
255.15 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
201 B
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Peer Reviewed Journal Articles (National) (FP)