TENEUP EN ACIDE ASCORBIQUE DE QUELOUES TISSUS DE MVTILUS GALLOPROVINCIALIS LMK., A DES TEMPERATURES ET A DES OXYGENATIONS DIFFERENTES

Authors

  • Adrian Telembici
  • Valer Crăciun
  • Ion Neacsu

Keywords:

differences in water temperature and oxidizing level, ascorbic acid level, edible mussel

Abstract

The authors studied the effects of sudden differences and tomely variations in water temperature and oxidizing level, under experimental conditions, on the ascorbic acid level in five organs of edible mussel, namely: bronchia, hemolymph, edge of the shell and adductor muscle of the valve. The experimental temperature ranged between +6°C and +36°C, while oxygen amount varied between 5,924 and 0,05 ml O2/l

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Published

2026-04-08

How to Cite

Telembici, A., Crăciun, V., & Neacsu, I. (2026). TENEUP EN ACIDE ASCORBIQUE DE QUELOUES TISSUS DE MVTILUS GALLOPROVINCIALIS LMK., A DES TEMPERATURES ET A DES OXYGENATIONS DIFFERENTES. Cercetări Marine - Recherches Marines, 2(1), 37–49. Retrieved from https://www.marine-research-journal.org/index.php/cmrm/article/view/360

Issue

Vol. 2 No. 1 (1971): Cercetări Marine - Recherches Marines

Section

ORIGINAL ARTICLES

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