Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Resumen
Palabras claves: Pesca fresca, hielo lquido, eficiencia energtica, desarrollo sustentable
Bibliografa
Agricultura, O. d. (2015, 04 1). fao. Retrieved from http://www.fao.org/3/I4655S.pdf:
http://www.fao.org/3/I4655S.pdf
Almudena Huidobro, M. E.-C. (2002). Onboard processing of deepwater pink shrimp
(Parapenaeus longirostris) with liquid ice: Effect on quality. Euro Food Res
Tech,, 469-475.
Carmen Pieiro, J. B.-V. (2004). Effects of newer slurry ice systems on the quality of
aquatic food products: a comparative review versus flake-ice chilling methods.
Trends Food Sci & Technol, 575-582.
Davies, T. (2004, 07 16). elsevier. Retrieved from www.elsevier.com/locate/ijrefrig:
www.elsevier.com/locate/ijrefrig
E. Stamatiou, J. M. (6072). Ice slurry generation involving moving parts. International
Journal of Refrigeration, 2005.
Huss, H. H. (1998). El pescado fresco: su caldad y cambios de calidad. Roma:
ORGANIZACION DE LAS NACIONES UNIDAS.
Irish Sea Fisheries Board. (2007). Whitefish Handling Guide- Best Practice. In W. H.
B. Practice. Dublin.
M. Kauffeld, M. J. WANG, V. Goldstein, & K. E. (2010, 12 01). Ice Slurry
Applications. Retrieved from
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3081589/
Nasirina, Budhi H. Iskandarb, Mulyono S Baskoro, Mohammad Imron, Zulkarnain, &
Zulkarnain. (n.d.). The Advantage of Slurry Ice as Cooling Media for Fish in
Tropical Area. International Journal of Sciences: Basic and Applied Research
(IJSBAR), 10.
Pieiro C, Barros-Velazquez J, & Auboug SP. (2004). Trends in Food Science &
Technology. In Effects of newer slurry ice systems on the quality of aquatic food
products. (pp. 575-582).
Pizzali, M. S. (2005). El uso de hielo en pequeas embarcaciones de pesca. Roma:
FAO. Retrieved from http://www.fao.org/3/a-y5013s.pdf:
http://www.fao.org/3/a-y5013s.pdf
Slurry Ice TM. (n.d.). Retrieved from ICE SLURRY BASED IN COOLING SYSTEMS
: http://www.epsltd.co.uk/files/slurryice_manual.pdf
Wang MJ, & Goldstein V. ( 2003). Ice slurry. In Advanced fish chilling and
preservation technology (pp. 379386). American Fisheries Society
Symposium.
Yerlikaya, N. G. (2015). Seafood Chilling, Refrigeration and Freezing. Oxfor: Wiley
blackwell.