| dc.contributor.author |
John Chellappan, N |
|
| dc.contributor.author |
Dr.Varghese, Oommen P |
|
| dc.date.accessioned |
2014-04-22T04:59:53Z |
|
| dc.date.available |
2014-04-22T04:59:53Z |
|
| dc.date.issued |
1989-02-27 |
|
| dc.identifier.uri |
http://dyuthi.cusat.ac.in/purl/3591 |
|
| dc.description |
Department of Marine Sciences,Cochin University Of Science And Technology |
en_US |
| dc.description.abstract |
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 |
en_US |
| dc.description.sponsorship |
Cochin University Of Science And Technology |
en_US |
| dc.language.iso |
en |
en_US |
| dc.publisher |
Cochin University Of Science And Technology |
en_US |
| dc.subject |
Oyster culture bed |
en_US |
| dc.subject |
Harvested oysters |
en_US |
| dc.subject |
Depurated oyster |
en_US |
| dc.subject |
Shucking yard |
en_US |
| dc.subject |
Heat dipping process |
en_US |
| dc.title |
Studies On Canning Of Oyster |
en_US |
| dc.type |
Thesis |
en_US |