{"refrec":{"BRefID":225342,"RR":"<b>Roskam, R.Th.</b> (1958). Het conserveren van garnalen. <i>Conserva 6</i>: 278-308","BEntID":217065,"PublicFlag":1,"CheckedFlag":0,"wosflag":null,"vabbflag":null,"RefStringPartII":". <i>Conserva 6</i>: 278-308","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Roskam, R.Th.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Roskam, R.Th.","Englishabstract":"The spoilage of boiled brown shrimp (<i>Crangon vulgaris</i>) is caused by contamination after boiling with marine species of <i>Pseudomonas</i>. lf, immediately after boiling, the shrimps are cooled to 0°C they will keep for at least 7 days, even when contaminated. At present the equipment on board of the vessels does not allow for cooling. Therefore, preservation by chemical means cannot yet be missed. Boric acid is too toxic for use in foods. On peeled shrimp it can be replaced by combinations of benzoic acid and common salt. 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