Studies On Canning Of Oyster
| Data(s) |
22/04/2014
22/04/2014
27/02/1989
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|---|---|
| Resumo |
The study was undertaken with the aim to study the variation of different components in the drip/liquid and meat sampled at different stages of processing. The fresiand the frozen oyster meat were canned in Tin and in Aluminium cans. Various media like brine, oil, tomato sauce and wine were used. Observations were made physically and chemically for the drip/liquids and the meat at different stages of processing. The chemical analysis were made for certain nutritional and mineral components Department of Marine Sciences,Cochin University Of Science And Technology Cochin University Of Science And Technology |
| Identificador | |
| Idioma(s) |
en |
| Publicador |
Cochin University Of Science And Technology |
| Palavras-Chave | #Oyster culture bed #Harvested oysters #Depurated oyster #Shucking yard #Heat dipping process |
| Tipo |
Thesis |
