| dc.date.accessioned | 2018-02-12T13:51:52Z | |
| dc.date.available | 2018-02-12T13:51:52Z | |
| dc.date.issued | 2014 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12067/197 | |
| dc.description.abstract | Maintaining freshness quality of fish in fishery is important target in raising sale value. Increasing cooling contact among liquid ice on fish skin is to maintain lower fish’s body temperature as deep-chill. Slurry ice can boost up to 200% cooling efficiency of existing cooling of freezing brine systems, and reduce the amount of energy consumption used for storage fish products. | en |
| dc.language.iso | en | en |
| dc.publisher | Training Department, Southeast Asian Fisheries Development Center | en |
| dc.subject | SEAFDEC | en |
| dc.subject | Sea Water Sherbet | en |
| dc.title | Sea Water Sherbet | en |
| dc.contributor.corporateauthor | Southeast Asian Fisheries Development Center, Training Department | en |
