| 000 | 01872nab a22003374ib4500 | ||
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| 003 | PH-QcNFR | ||
| 005 | 20240625092357.0 | ||
| 008 | 240220c||||||||ph fr j o||||f0 a|eng|d | ||
| 022 | 1 | _a2672-2836 (Online) | |
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_aPH-QcNFR _beng _cPH-QcNFR |
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| 100 | 1 |
_aBallo, Hilda C. _92874 |
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| 245 | 1 | 0 |
_aStudies on handling and depuration of green bay mussle, Perna veridis / _cHilda C. Ballo and three others |
| 264 | 1 |
_aQuezon City, Philippines : _bBureau of Fisheries and Aquatic Resources , _c1978 |
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| 336 |
_atxt _btxt |
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| 337 |
_ac _bc |
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| 338 |
_acr _bcr |
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| 347 |
_atext file _bPDF |
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| 504 | _aIncludes bibliographical references | ||
| 520 | 3 | _aThis 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. | |
| 546 |
_aeng _beng |
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| 650 | 0 |
_aMussels _2LCSH _95883 |
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| 650 | 0 |
_aFreshwater mussels _2LCSH _95884 |
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| 650 | 0 |
_aCooking (Mussels) _2LCSH _95885 |
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| 650 | 0 |
_amussel culture _2AGROVOC _94711 |
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| 650 | 0 |
_amussel fisheries _2AGROVOC _95886 |
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| 700 | 1 |
_aGuevara, Gloria _eauthor _92874 |
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| 700 | 1 |
_aAbella, Flor _eauthor _93604 |
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| 700 | 1 |
_aVillafranca, Susan C. _eauthor _93605 |
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| 773 | 0 |
_078 _9150 _aPhilippines. _oIRC00023 _tThe Philippine Journal of Fisheries _x2672-2836 (Online) _gVolume 16, Issue no. 2 ( 1978), page 105 - 116 |
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_2lcc _n0 _cJA _iIMC000140 |
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| 999 |
_c968 _d968 |
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