ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The purpose of this work was to evaluate the effect of three processing methods currently used in the commercial processing of oysters on the concentration of 15 essential elements in oysters. The processing methods evaluated were: traditional hand shucking, steam tunnel, and retorting. Significant differences were observed in the retention of some of the essential elements as the result of processing.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb05060.x