{"refrec":{"BRefID":129897,"RR":"<b>Vyncke, W.; Debevere, J.M.</b> (1968). Essais de conservation des Mollusques et Crustacés sous atmosphère d'azote. <i>Rev. Gén. Froid 59(4)</i>: 589-592","BEntID":123980,"PublicFlag":1,"CheckedFlag":0,"wosflag":null,"vabbflag":null,"RefStringPartII":". <i>Rev. Gén. Froid 59(4)</i>: 589-592","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Vyncke, W.; Debevere, J.M.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Vyncke, W.; Debevere, J.M.","Englishabstract":null,"AbstractOtherLang":"Depuis quelques années, un nouveau système de réfrigération est employé de plus en plus pour le transport des denrées périssables. Il s'agit d'un procédé de réfrigération à l'azote liquide qui allie simplicité et sécurité de fonctionnement à une grande souplesse d'emploi. Si ce système moderne a déjà fait ses preuves pour le transport des denrées courantes d'origine animale ou végétale, la question de l'influence de l'atmosphère d'azote sur les mollusques et crustacés vivants peut être posée. Ces animaux étant très délicats, une réfrigération appropriée s'impose, surtout pendant la saison chaude. L'activité des mollusques et crustacés baisse avec la température, ce qui diminue également les besoins en oxygène et augmente les chances de vie. Pour les mollusques une température optimale de 6 à 12°C est généralement conseillée, tandis que pour les homards, des températures plus basses (4° à 8°C) sont préférables. Il nous a donc semblé utile d'effectuer une série d'expériences sur l'huître, la moule et le homard afin de vérifier leur comportement sous atmosphère d'azote et sous deux températures différentes ( 4° et 8°C). 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