Processing of Oyster Meat for Freezing

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dc.contributor.authorChellappan, N.]ohn
dc.date.accessioned2022-01-04T09:11:52Z
dc.date.available2022-01-04T09:11:52Z
dc.date.issued1991
dc.description.abstractExperiments 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.en_US
dc.identifier.citationFishery Tech 28(2):122-124en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5627
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectProcessing,Oyster Meat , Freezingen_US
dc.titleProcessing of Oyster Meat for Freezingen_US
dc.typeArticleen_US
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