Bài thuyết trình: ENGLISH FOR SEAFOOD PROCESSING - THREADS: SHELLFISH pdf
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ENGLISH FOR SEAFOOD PROCESSING
THREADS: SHELLFISH
TEACHER: TRỊNH THU HẰNG
LÊ THỊ HIẾU
ĐỖ THỊ BÉ ÚT
ĐINH TIẾN DŨNG
ĐẶNG THỊ NGOAN
TRẦN NGUYỆT ÁNH
TRẦN THỊ THU CÚC
ĐINH THỊ NGỌC CẨM
NGUYỄN THỊ KIM Ý
LÊ THỊ THANH THẢO
TRƯƠNG THỊ KIỀU TRANG
CONTENTS
GENERAL CHARACTERISTICS
GENERAL CHARACTERISTICS
1. DEFINITIONS
Commonly referred to as bivalves, are the class of
marine and freshwater molluscs with laterally
compressed bodies enclosed by a shell in two hinged
parts. They include clams, oysters, mussels, scallops, and
numerous other families
oysters
mussels
GENERAL CHARACTERISTICS
2. general characteristics of species
molluscs
COMPOSITION
Labial Palp
Visceral Mass
Anterior
Adductor Muscle
Heart
Posterior
Adductor
Muscle
Exhalant
Siphon
Inhalant
Siphon
Mantle
Foot
Gills
(Ctenidia)
APPLICATIONS
APPLICATIONS
1. human food
roasted
potBoil
tract
APPLICATIONS
2. animals feeds
mixing mill
APPLICATIONS
3. crafts, jewelry
wind
chimes
picture
arms
APPLICATIONS
4. cosmetics, pharmaceutical
pearl powder
APPLICATIONS
5. export value
export
Do you spell it?
C-l-a-m
M-u-s-s-e-l-s
O-y-s-t-e-r-s
?????
THANK YOU FOR LISTENING!
