TY  - SER
AU  - Ballo,Hilda C.
AU  - Guevara,Gloria
AU  - Abella,Flor
AU  - Villafranca,Susan C.
TI  - Studies on handling and depuration of green bay mussle, Perna veridis
SN  - 2672-2836
PY  - 1978///
CY  - Quezon City, Philippines
PB  - Bureau of Fisheries and Aquatic Resources
KW  - Mussels
KW  - LCSH
KW  - Freshwater mussels
KW  - Cooking (Mussels)
KW  - mussel culture
KW  - AGROVOC
KW  - mussel fisheries
N1  - Includes bibliographical references
N2  - This paper covers two phases of study: phase I deals on how to prolong the life of mussels out of water using different methods such as banana leaves, wet cheese-cloth, ice, and dipping in seawater. It was found possible to keep mussels alive out of water for more than four days at temperatures of 14° — 2°C with the use of ice with no considerable loss in flavor qualities and nutritive values.

Phase 11 deals on the home depuration of mussels by using clean seawater, 3% iodized salt solution, 3% coarse salt solution and tapwater. It was found that this method is effective in reducing the microbial load of mussels
ER  -