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FISH AND REFRIGERATION.

LE POISSON ET LE FROID.

Author(s) : GOUVERST A.

Type of article: Article

Summary

THE AUTHOR COMPARES THE CHARACTERISTIC PARAMETERS OF < FRESH > FISHERY (EQUIPMENT, PROCESSING INDUSTRIES, UNLOADING OF CATCHES, REFRIGERATION) AND < GREAT > FISHERY, DEPENDING ON THE BEHAVIOUR OF FRENCH PROFESSIONALS. HE STRESSES THE SERVICES RENDERED BY REFRIGERATION (STABILISATION OF A PERISHABLE FOODSTUFF, PRESERVATION OF ORIGINAL QUALITY, STORAGE) AND CONCLUDES THAT < REFRIGERATION IS NOT ONLY A DISTRIBUTION VECTOR FOR FISH, BUT ALSO AND MAINLY AN AUXILIARY FOR THE ECONOMIC MANAGEMENT OF THE HALIEUTIC SECTOR > G. G.

Details

  • Original title: LE POISSON ET LE FROID.
  • Record ID : 1984-1056
  • Languages: French
  • Source: Rev. gén. Froid - vol. 73 - n. 5
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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