Quality Of Shucked Oysters. For Estimating Age-Temperature History Of Raw Shucked Oysters. As A Quantitative Measure Of Deterioration In Cooked Oysters. Chemical and nutritive values of several fresh and canned finish, crustaceans, and mollusks. D.H. Buzzell, P.R. Foncannon, and A.L. Smith.
Laser modernizes oyster shucking.
Electro-optical control for an oyster hinge breaker. Separation of polychlorobiphenyls from chlorinated pesticides in sediment and oyster samples for analysis by gas chromatography. In Apalachicola Bay Oysters. Agricultural Experiment Station, University of Maryland, 1973. Oyster shucking with infrared radiation.