Influence of Mechanical Processing on the Quality and Yield of Bay Scallop
Language: English
Published by Forgotten Books, 2024
- Softcover
- New
Seller: Forgotten Books, London, United KingdomForgotten Books
AbeBooks seller since June 2, 2021
Condition: New
£ 13.09
Quantity: Over 20 available
Add to basketItem description from seller
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.…
Seller Inventory # 9781332816842_0
- Title
- Influence of Mechanical Processing on the Quality and Yield of Bay Scallop
- Author
- N. B. Webb, F. B. Thomas
- Publisher
- Forgotten Books
- Publication year
- 2024
- Condition
- New
- Book Type
- print-on-demand item
- Binding
- Paperback
- Language
- English
- ISBN 10
- 1332816843
- ISBN 13
- 9781332816842
- Seller catalogs
- General Engineering
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.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
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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Forgotten Books’ Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the quality of the aged text.
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Forgotten Books publishes hundreds of thousands of rare and classic books.
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.
This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value.
The digital edition of all books may be viewed before purchase if you request a sample.
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