Technology of processing mussel meat

Balachandran, K K and Prabhu, P V (1980) Technology of processing mussel meat. In: Workshop on Mussel Farming, 25 - 27 September 1980, Madras.

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    Abstract

    Green mussel (Perna viridis) and brown mussel (P.indica) are available in substantial quantities from their natural beds along the south- east and south-west coasts of India respectively. Mussel is locally collected for its meat which is consumed in the nearby areas. Mussel meat normally finds favour with people of low income group and that too when the fish is scarce or costly, which often results in poor economic returns to the collector.

    Item Type: Conference or Workshop Item (Paper)
    Uncontrolled Keywords: Technology; processing technology; mussel; meat
    Subjects: Molluscan Fisheries > Mussel culture
    Fishery Technology > Processing Technology
    Fishery Technology > Sea Food
    Divisions: CMFRI-Kochi > Marine Capture > Molluscan Fisheries
    Subject Area > CMFRI Brochures > CMFRI-Kochi > Marine Capture > Molluscan Fisheries
    CMFRI-Kochi > Marine Capture > Molluscan Fisheries
    Depositing User: Arun Surendran
    Date Deposited: 22 Feb 2011 04:16
    Last Modified: 09 Sep 2015 15:45
    URI: http://eprints.cmfri.org.in/id/eprint/7678

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