Abstract
Nearly all mollusks are processed prior to use. Processing may vary from boxing bivalves for the live market to further processing including frozen, canned, and pickled products.
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© 1990 Springer Science+Business Media New York
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Hackney, C.R. (1990). Processing Mollusks. In: Martin, R.E., Flick, G.J. (eds) The Seafood Industry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2041-2_9
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DOI: https://doi.org/10.1007/978-1-4615-2041-2_9
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5846-6
Online ISBN: 978-1-4615-2041-2
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