1932
DOI: 10.1021/ed009p1674
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The oyster—Modern science comes to the support of an ancient food

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Cited by 7 publications
(2 citation statements)
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References 8 publications
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“…The season played a signifi cant role in the lower concentration of fat and it happens during spawning just after the release of gametes [19][20][21]. Similar observations had been conducted by Pease [22] and Durve and Bal [20], in oysters and Joshi and Bal [19], in K. Marmorata. Giese et al [23] observed that lipid levels were relatively stable for most of the year except for the small variation in the gonads; the lipid reached a peak value at the time of most active formation of gametes.…”
Section: Introductionmentioning
confidence: 59%
“…The season played a signifi cant role in the lower concentration of fat and it happens during spawning just after the release of gametes [19][20][21]. Similar observations had been conducted by Pease [22] and Durve and Bal [20], in oysters and Joshi and Bal [19], in K. Marmorata. Giese et al [23] observed that lipid levels were relatively stable for most of the year except for the small variation in the gonads; the lipid reached a peak value at the time of most active formation of gametes.…”
Section: Introductionmentioning
confidence: 59%
“…Nagabhushanam & Mane (1975) reported in K. opima that the gonad was the only body component which changed during the reproductive season. The effect of salinity on the water content of marine bivalves was observed by a number of workers (Pease, 1932 in oysters; Joshi &Bal, 1965 in Katelysia mormorata andMane, 1975 in Katelysia opima). Water content in the oyster C. virginica, was found to increase upto 92.0% during adverse conditions, due to the loss of salts and gain of water (Galtsoff, 1964).…”
Section: Discussionmentioning
confidence: 84%