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Influence of Mechanical Processing on the Quality and Yield of Bay Scallop Meats (Classic Reprint) - Softcover
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Excerpt from Influence of Mechanical Processing on the Quality and Yield of Bay Scallop Meats
The purpose of this study therefore was to compare the quality and yield of bay scallops processed by mechanical means with the corresponding values of those pro cessed by the typical hand method. The mechanical method included heat-shocking of the shell-stock, roller-vibration removal of the meats and viscera and the subsequent separation of the viscera from the meats.
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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Influence of Mechanical Processing on the Quality and Yield of Bay Scallop
Print-on-DemandAnbieter: Forgotten Books, London, Vereinigtes Königreich
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Paperback. Zustand: New. Print on Demand. This book provides an objective analysis of the differences between the standard hand processing of bay scallops and a newly developed mechanical processing technique. It also provides quality and yield data for both methods. The purpose of the study was to present findings on the effects of mechanical processing on the quality and yield of bay scallops in comparison to the standard hand processing method. The authors took into consideration the need for a fully operative mechanical system for shucking and eviscerating scallops to be available in order to effectively complete the study. Ultimately, the book concludes that the mechanical processing of bay scallops resulted in meats having a quality essentially equivalent to that of hand processing and did not change the proximate composition of the meats to an appreciable extent. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781332816842_0
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Influence of Mechanical Processing on the Quality and Yield of Bay Scallop Meats Classic Reprint
Anbieter: PBShop.store US, Wood Dale, IL, USA
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781332816842
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Influence of Mechanical Processing on the Quality and Yield of Bay Scallop Meats Classic Reprint
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781332816842
Neu kaufen
EUR 24,10
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