Processing, preservation and marketing

Nayar, K Nagappan (1980) Processing, preservation and marketing. In: Summer Institute in culture of edible molluscs, 26 May to 24 June 1980, Tuticorin.

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Abstract

Shellfishes are highly perishable and this irrespectiye of their market potential is a major hurdle to the development of the industry. Soon after spawning the meat will be thin and not very tasty

Item Type:Conference or Workshop Item (Paper)
Uncontrolled Keywords:Processing; preservation; marketing
Subjects:Molluscan Fisheries > Mussel culture
Fishery Technology > Sea Food
Fishery Technology > Processing Technology
Divisions:CMFRI-Cochin > Marine Capture > Molluscan Fisheries
ID Code:7634
Deposited By:Arun Surendran
Deposited On:22 Feb 2011 10:27
Last Modified:22 Feb 2011 10:27

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