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USE OF ICE FOR FRESH FISH AND ITS EVOLUTION.

L'USAGE DE LA GLACE DANS LA PECHE FRAICHE ET SON EVOLUTION.

Author(s) : DAVIAUD J. M.

Type of article: Article

Summary

THE ADVANTAGES AND DRAWBACKS OF ICE CAKES AND SMALL ICE ARE PRESENTED AND THE PRINCIPLES FOR THE MANUFACTURE OF SMALL ICE ARE GIVEN. THE EVOLUTION OF ICE FACTORIES HAS BEEN MARKED BY A SEARCH FOR PRODUCTION AUTONOMY AND AUTOMATED DISTRIBUTION, BOTH ON BOARD VESSELS AND IN PORT INSTALLATIONS WHERE THE REQUIREMENTS OF MULTIPLE DELIVERIES BROUGHT ABOUT THE DEVELOPMENT OF SATELLITE UNITS. IN ORDER TO MEET THE REQUIREMENTS OF SMALL-SCALE FISHERIES, SMALL INDEPENDENT UNITS WERE SET UP TO ENABLE THE ENTIRELY AUTOMATIC MANUFACTURE, STORAGE, DELIVERY AND SALE OF ICE. THE UNITS ARI. L.

Details

  • Original title: L'USAGE DE LA GLACE DANS LA PECHE FRAICHE ET SON EVOLUTION.
  • Record ID : 1988-0247
  • Languages: French
  • Source: Rev. gén. Froid - vol. 77 - n. 3
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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