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Oyster shucking technologies: past and present
Author(s) -
Martin Daniel E.,
Hall Steven G.
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.01052.x
Subject(s) - oyster , fishery , biology
Summary A review of oyster shucking technologies from the nineteenth century to the present day is presented, comparing advantages and disadvantages of various mechanical, thermal, pressure and other technologies.