Canning of edible oyster meat
1984
Balachandran, K.K. | Vijayan, P.K. | Prabhu, P.V.
Results 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.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Society of Fisheries Technologists