TY  - SER
AU  - Bersamin,Silvestre V.
AU  - Legaspi,A.S.
AU  - Macalingag,N.G.
TI  - Studies on the effect of calamansi (Citrus Mitis) juice on the preservation of suahe or shrimps (Genus Penaeus)
SN  - 2672-2836
PY  - 1971///
CY  - Quezon City, Philippines
PB  - Bureau of Fisheries and Aquatic Resources
KW  - Citrus mitis
KW  - AGROVOC
KW  - Philippines
KW  - Shrimps
KW  - LCHS
KW  - Food
KW  - Preservation
KW  - LCSH
N1  - Includes bibliographical references
N2  - Two sets of experiments (packing in calamansi juice ice, dipping in calamansi juice and packing in ordinary ice) conducted to determine the efficacy of calamansi (a type of citrus fruit similar to lemon) juice in prolonging the freshness of shrimps showed that calamansi juice inhibited the growth of micro-organisms on the flesh of shrimps, retarded proteolytic decomposition which was usually characterized by the development of fishness, blackening of the head and tail and loosening of shells, and inhibited development of strong off-odors
UR  - https://www.nfrdi.da.gov.ph/tpjf/vol9/Studies%20On%20The%20Effect%20Of%20Calamansi%20(Citrus%20Mitis)%20Juice%20On%20The%20Preservatio%20Of%20Suahe%20Or%20Shrimps%20(Genus%20Penaeus).pdf
ER  -