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 componentsCochin University Of Science And TechnologyDepartment of Marine Sciences,Cochin University Of Science And Technolog
Oysters are bivalve molluscs in the family Osteridae of the order Ostereoida and are found throughou...
Not AvailableOysters are highly esteemed sea food and considered a delicacy throughout the world. Ye...
Edible oysters (Crassostrea madrasensis) collected periodically during the years 1984-1986 from Cen...
Edible oyster, Crassostrea cucullata, was canned in different filling media viz, its own nector, bri...
The physiological responses of several polymeric materials and their derivatives, associated with th...
The physiological responses of several polymeric materials and their derivatives, associated with th...
Shellfish play a vital role in India's economy and the industry based on processing of the meat of ...
A variety of new products have been developed with the edible oyster. Crassostrea madrasensis and c...
In this thesis all these aspects are taken into consideration. Extensive studies were conducted on a...
Graduation date: 1940The yellow discoloration in canned oysters, which appeared after several months...
Not AvailableCentral Marine Fisheries Institute has perfected the technique of culturing the common...
The study is a quantitative analysis of the microbial contents of oysters after being subjected to t...
The project of cultivation of oyster has been designed to evaluate the growth rate, the mortality, t...
Oyster processing generates large quantities of oyster wash water (OWW) containing solids and unders...
Oysters are highly esteemed sea food and considered a delicacy throughout the world. Yet this resour...
Oysters are bivalve molluscs in the family Osteridae of the order Ostereoida and are found throughou...
Not AvailableOysters are highly esteemed sea food and considered a delicacy throughout the world. Ye...
Edible oysters (Crassostrea madrasensis) collected periodically during the years 1984-1986 from Cen...
Edible oyster, Crassostrea cucullata, was canned in different filling media viz, its own nector, bri...
The physiological responses of several polymeric materials and their derivatives, associated with th...
The physiological responses of several polymeric materials and their derivatives, associated with th...
Shellfish play a vital role in India's economy and the industry based on processing of the meat of ...
A variety of new products have been developed with the edible oyster. Crassostrea madrasensis and c...
In this thesis all these aspects are taken into consideration. Extensive studies were conducted on a...
Graduation date: 1940The yellow discoloration in canned oysters, which appeared after several months...
Not AvailableCentral Marine Fisheries Institute has perfected the technique of culturing the common...
The study is a quantitative analysis of the microbial contents of oysters after being subjected to t...
The project of cultivation of oyster has been designed to evaluate the growth rate, the mortality, t...
Oyster processing generates large quantities of oyster wash water (OWW) containing solids and unders...
Oysters are highly esteemed sea food and considered a delicacy throughout the world. Yet this resour...
Oysters are bivalve molluscs in the family Osteridae of the order Ostereoida and are found throughou...
Not AvailableOysters are highly esteemed sea food and considered a delicacy throughout the world. Ye...
Edible oysters (Crassostrea madrasensis) collected periodically during the years 1984-1986 from Cen...