|
Volumn 37, Issue 1, 2007, Pages 61-66
|
Effectiveness of a heat/cool technique for shucking oysters
|
Author keywords
Food processing; Heat treatment; Oyster shucking; Process optimization; Temperature control
|
Indexed keywords
COST EFFECTIVENESS;
FOOD PROCESSING;
HEAT TREATMENT;
OPTIMIZATION;
STEAM;
TEMPERATURE CONTROL;
VACUUM PUMPS;
COUPLING RELEASE RATES;
OYSTER SHUCKING;
STEAM INJECTION;
MARINE BIOLOGY;
AUTOMATION;
BIVALVE;
COOLING;
EQUIPMENT;
FOOD PROCESSING;
HEATING;
METHODOLOGY;
OPTIMIZATION;
ATLANTIC OCEAN;
GULF OF MEXICO;
LOUISIANA;
MISSISSIPPI;
NORTH AMERICA;
UNITED STATES;
OSTREIDAE;
|
EID: 34247358133
PISSN: 01448609
EISSN: None
Source Type: Journal
DOI: 10.1016/j.aquaeng.2006.12.008 Document Type: Article |
Times cited : (7)
|
References (9)
|