Show simple item record

dc.contributor.authorChavarría Solera, Fabián
dc.contributor.authorFonseca Rodríguez, Cristian
dc.contributor.authorChinchilla González, Diana
dc.contributor.authorHerrera Araya, Ma. Andrea
dc.descriptionArtículo sobre la evaluación de la manipulación y almacenamiento que se le da al producto pesquero.es_ES
dc.description.abstractThe research evaluated the handling and storage type that is given to the fish product in terms of quality and safety at the time of its capture by the fisherman. The methodological tool for obtaining the primary information was a close type survey and a checklist, both addressed to artisanal fishermen of the Gulf of Nicoya, Costa Rica. According to the results obtained in the investigation, it was determined that manipulation is not on its best, due to the considerations evaluated and observed such as cleaning of boats, implements used, gutted, type of storage and use of ice.es_ES
dc.publisherUniversidad Nacional, Costa Ricaes_ES
dc.rightsAcceso abiertoes_ES
dc.sourceRevista de la Asociación Colombiana de Ciencia y Tecnología de Alimentos. Alimentos hoy. Vol.25, No. 42. 2017es_ES
dc.subjectCOSTA RICAes_ES
dc.subjectFOOD SAFETYes_ES
dc.subjectGULF OF NICOYAes_ES
dc.subjectFOOD HANDLINGes_ES
dc.titleEvaluation of the manipulation that is given to the fishery product in terms of quality and safety at the time of its capture by the artisanal fisherman of the Gulf of Nicoya, Costa Ricaes_ES
dc.description.procedenceUniversidad Nacional, Costa Rica. Campus Sostenible.es_ES

Files in this item


This item appears in the following Collection(s)

Show simple item record

Acceso abierto
Except where otherwise noted, this item's license is described as Acceso abierto