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On the percentage edibility and the index of condition of the oyster Crassostrea gryphoides (Schlotheim)

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Relation http://eprints.cmfri.org.in/1012/
 
Title On the percentage edibility and the index of condition
of the oyster Crassostrea gryphoides (Schlotheim)
 
Creator Durve, V S
 
Subject Edible oyster
 
Description The oysters are known to show a variation in the quality of their meat depending on
their physiological condition, environmental factors and also the seasons. Several
methods have been in vogue to assess this quality. The use of dry weights, glycogen
estimation or even the total chemical analysis has been widely adopted (Coulson,
1933 ; Humphrey, 1941 ; Galtsoif et al. 1947 ; Jacob, 1951 and Fieger et al. 1958).
These methods though more precise, cannot be employed for the examination of
larger samples. They are also time consuming.
 
Publisher MBAI
 
Date 1964
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://eprints.cmfri.org.in/1012/1/Article_12.pdf
Durve, V S (1964) On the percentage edibility and the index of condition of the oyster Crassostrea gryphoides (Schlotheim). Journal of the Marine Biological Association of India, 6 (1). pp. 128-135.