Referencias:

• Ababouch, L., Souibri, L., Rhaliby, K., Ouahdi, O., Battal, M., Busta, F., Quality changes in sardines ( Sardina pilchardus ) stored in ice and at ambient temperature (1996) Food Microbiol., 13, pp. 123-132
• álvarez, A., Feás, X., Barros-Velázquez, J., Aubourg, S.P., Biochemical, microbiological and sensory quality of farmed blackspot seabream ( Pagellus bogaraveo ) subjected to slaughtering and storage under advanced chilling technologies (2008) Int J Food Sci Technol., 44, pp. 1561-1571
• Appendini, P., Hotchkiss, J.H., Review of antimicrobial food packaging (2002) Innov Food Sci Emerg Technol., 3, pp. 113-126
• Ashie, I., Smith, J., Simpson, B., Spoilage and shelf-life extension of fresh fish and shellfish (1996) Crit Rev Food Sci Nutr., 36, pp. 87-121
• Aubourg, S., Medina, I., Quality differences assessment in canned sardine ( Sardina pilchardus ) by detection of fl uorescent compounds (1997) J Agric Food Chem., 45, pp. 3617-3621
• Aubourg, S., Ugliano, M., Effect of brine pre-treatment on lipid stability of frozen horse mackerel ( Trachurus trachurus ) (2002) Eur Food Res Technol., 215, pp. 91-95
• Aubourg, S.P., Losada, V., Gallardo, J.M., Miranda, J.M., Barros-Velázquez, J., On-board quality preservation of megrim ( Lepidorhombus whiffi agonis ) by a novel ozonised-slurry ice system (2006) Eur Food Res Technol., 223, pp. 232-237
• Aubourg, S.P., Losada, V., Prado, M., Miranda, J.M., Barros-Velázquez, J., Improvement of the commercial quality of chilled Norway lobster ( Nephrops norvegicus ) stored in slurry ice: Effects of a preliminary treatment with antimelanosic agent of enzymatic browning (2007) Food Chem., 103, pp. 74s1-74s8
• Aubourg, S., Sotelo, C., Gallardo, J., Quality assessment of sardines during storage by measurement of fl uorescent compounds (1997) J Food Sci., 62, pp. 295-299
• Bandarra, N., Batista, I., Nunes, M., Empis, J., Seasonal variation in the chemical composition of horse mackerel ( Trachurus trachurus ) (2001) Eur Food Res Technol., 212, pp. 535-539
• Barnett, H.J., Stone, F.E., Roberts, G.C., Hunter, P.J., Nelson, R.W., Kwok, J., A study in the use of a high concentration of CO 2 in a modifi ed atmosphere to preserve fresh salmon (1982) Mar Fish Rev., 44, pp. 7-11
• Barros-Velázquez, J., Gallardo, J.M., Calo, P., Aubourg, S.P., Enhanced quality and safety during onboard chilled storage of fish species captured in the Grand Sole North Atlantic fishing bank (2008) Food Chem., 106, pp. 493-500
• Bennour, M., El Marrakchi, A., Bouchriti, N., Hamama, A., El Ouadaa, M., Chemical and microbiological assessments of mackerel ( Scomber scombrus ) stored in ice (1991) J Food Prot., 54, pp. 784 and 789-792
• Brown, W., Fish muscle as food (1986) Muscle as food, p. 459. , In: Bechtel P, editor. Orlando: Academic
• Campos, C., Losada, V., Rodríguez, O., Aubourg, S., Barros-Velázquez, J., Evaluation of an ozone-slurry ice combined refrigeration system for the storage of farmed turbot ( Psetta maxima ) (2006) Food Chem., 97, pp. 223-230
• Campos, C., Rodríguez, O., Losada, V., Aubourg, S., Barros-Velázquez, J., Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine ( Sardina pilchardus ) (2005) Int J Food Microbiol., 103, pp. 121-130
• Chapman, L., Making the grade (1990) Ice slurries get top marks for quality products, pp. 16-19. , Australian Fisheries; July
• Chinivasagam, H.N., Bremner, H.A., Wood, A.F., Nottingham, S.M., Volatile components associated with bacterial spoilage of tropical prawns (1998) Int J Food Microbiol., 42, pp. 45-55
• Choubert, G., Baccaunaud, M., Colour changes of fi llets of rainbow trout ( Oncorhynchus mykiss W.) fed astaxanthin or canthaxanthin during storage under controlled or modifi ed atmosphere (2006) LWT., 39, pp. 1203-1213
• Coma, V., Bioactive packaging technologies for extended shelf life of meat-based products (2008) Meat Sci., 78, pp. 90-103
• Cortesi, M., Santoro, A., Murru, N., Pepe, T., Distribution and behavior of Listeria monocytogenes in three lots of naturally-contaminated vacuum-packed smoked salmon stored at 2 and 10°C (1997) Int J Food Microbiol., 37, pp. 209-214
• Damoglou, A., A comparison of different methods of freshness assessment of herring (1980) Advances in fish science and technology, pp. 394-399. , In: Connell J, editor. Farnham: Fishing News Books
• Datta, S., Janes, M.E., Xue, Q.G., La Peyre, J.F., Control of Listeria monocytogenes and Salmonella anatum on the surface of smoked salmon coated with calcium alginate coating containing oyster lysozyme and nisin (2008) J Food Sci., 73 (2), pp. M67-71
• Debevere, J., Boskou, G., Effect of modifi ed atmosphere packaging on the TVB/TMA-producing microfl ora of cod fi llets (1996) Int J Food Microbiol., 31, pp. 221-229
• Devlieghere, F., Vermeiren, L., Jacobs, M., Debevere, J., The effectiveness of hexamethylenetetramineincorporated plastic for the active packaging of foods (2000) Packag Technol Sci., 13, pp. 117-121
• Devlieghere, F., Debevere, J., Van Impeb, J., Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modifi ed atmosphere on microorganisms (1998) Int J Food Microbiol., 43, pp. 105-113
• Dondero, M., Egaña, W., Tarky, W., Cifuentes, A., Torres, A., Glucose oxidase/catalase improves preservation of shrimp ( Heterocarpus reedi ) (1993) J Food Sci., 58, pp. 774-779
• El Marrakchi, A., Bennour, M., Bouchriti, N., Hamama, A., Tagafait, H., Sensory, chemical and microbiological assessments of Moroccan sardines ( Sardina pilchardus ) stored on ice (1990) J Food Prot., 53, pp. 600-605
• Erikson, U., Beyer, A., Sigholt, T., Muscle high-energy phosphates and stress affect K-values during ice storage of Atlantic salmon ( Salmo salar ) (1997) J Food Sci., 62, pp. 43-47
• Fagan, J.D., Gormley, T.R., Ui Mhuircheartaigh, M.M., Effect of modifi ed atmosphere packaging with freeze-chilling on some quality parameters of raw whiting, mackerel and salmon portions (2004) Innov Food Sci Emerg Technol., 5, pp. 205-214
• Fishery statistic. Aquaculture production (2007) Food and Agriculture Organization of the United Nations Yearbook 2007, 100 (2), p. 23. , Rome: Food and Agriculture Organization of the United Nations
• Fishery statistic. Capture production (2007) Food and Agriculture Organization of the United Nations, 100 (1), p. 21. , Yearbook 2007. Rome: Food and Agriculture Organization of the United Nations
• Commodities Food and Agriculture Organization of the United Nations, Yearbook 2007 (2007) 101 Rome: Food and Agriculture Organization of the United Nations, p. 11
• Fernández-Salguero, J., Mackie, I., Comparative rates of spoilage of fi llets and whole fish during storage of haddock ( Melanogrammus aeglefi nus ) and herring ( Clupea harengus ) as determined by the formation of non-volatile and volatile amines (1987) Int J Food Sci Technol., 22, pp. 385-390
• Fey, M.S., Regenstein, J.M., Extending shelf-life of fresh wet red hake and salmon using CO 2 ,-O 2 modifi ed atmosphere and potassium sorbate ice at 1°C (1982) J Food Sci., 47, pp. 1048-1054
• Field, C.E., Pivarnik, L.F., Barnett, S.M., Rand, A.G., Jr., Utilization of glucose oxidase for extending the shelf-life of fish (1986) J Food Sci., 51, pp. 66-70
• Gallardo, J., Sotelo, C., Pérez-Martín, R., Determination of histamine by capillary zone electrophoresis using a low-pH phosphate buffer: application in the analysis of fish and marine products (1997) Z Lebensm Unters Forsch., 204, pp. 336-340
• Gennadios, A., Hanna, M., Kurth, L., Application of edible coatings on meats, poultry and seafoods: a review (1997) LWT Food Sci Technol., 30, pp. 337-350
• Giatrakou, V., Kykkidou, S., Papavergou, A., Kontominas, M.G., Savvaidis, I.N., Potential of oregano essential oil and MAP to extend the shelf life of fresh swordfish: a comparative study with ice storage (2008) J Food Sci., 73, pp. 167-173
• Gladis, S.P., Ice slurry thermal energy storage for cheese process coolin (2007) American Society of Heating, Refrigeration and Air-Conditioning Engineers. ASHRAE Transactions 1999; 103, part 2 Gomez-Estaca J, Montero P, Giménez B, Gómez-Guillén MC. Effect of functional edible fi lms and high pressure processing on microbial growth and oxidative spoilage in cold-smoke sardine ( Sardina pilchardus ). Food Chem., 105, pp. 511-520
• Graham, J., Johnston, W.A., Nicholson, F.J., El hielo en las pesquerías, FAO Fisheries Technical Paper 331 (1993), http://www.fao.org; How to handle Albacore (1991), pp. 28-30. , Australian Fisheries; February; Hartel, R.W., Solid-liquid equilibrium: crystallization in foods (1992) Physical chemistry of foods, pp. 47-81. , In: Schwartzberg HG, Hartel RW, editors. New York: Marcel Dekker
• Heap, R., Refrigeration of chilled foods (1992) Chilled foods. A comprehensive guide, pp. 59-76. , In: Dennis C, Stringer M, editors. Chichester: Ellis Horwood
• Hovda, M.B., Sivertsvik, M., Lunestad, B.T., Lorentzen, G., Rosnes, J.T., Characterisation of the dominant bacterial population in modifi ed atmosphere packaged farmed halibut ( Hippoglossus hippoglossus ) based on 16S rDNA-DGGE (2007) Food Microbiol., 24, pp. 362-371
• Huang, C.H., Weng, Y.M., Inhibition of lipid oxidation in fish muscle by antioxidant incorporated polyethylene fi lm (1998) J Food Process Preserv., 22, pp. 199-209
• Huidobro, A., López-Caballero, M.E., Mendes, R., Onboard processing of deepwater pink shrimp ( Parapenaeus longirostris ) with liquid ice: effect on quality (2002) Eur Food Res Technol., 214, pp. 469-475
• Huidobro, A., Mendes, R., Nunes, M.L., Slaughtering of gilthead seabream ( Sparus aurata ) in liquid ice: infl uence on fish quality (2001) Eur Food Res Technol., 213, pp. 267-272
• Huidobro, A., Montero, P., Tejada, M., Colmenero, F., Borderías, J., Changes in protein function of sardines stored in ice (1990) Z Lebensm Unters Forsch., 190, pp. 195-198
• Hwang, K., Regenstein, J., Characteristics of mackerel mince lipid hydrolysis (1993) J Food Sci., 58, pp. 79-83
• Jeon, Y.J., Kamil, J.Y.V.A., Shahidi, F., Chitosan as an edible invisible fi lm for quality preservation of herring and Atlantic cod (2002) J Agric Food Chem., 50, pp. 5167-5178
• Jul, M., Chilling and freezing fishery products: changes in view and usages (1986) Int J Refrig., 9, pp. 174-178
• Kerry, J.P., Grady, M.N., Hogan, S.A., Past, current and potential utilization of active and intelligent packaging systems for meat and muscle-based products (2006) A review. Meat Sci., 74, pp. 113-130
• Kolakowska, A., Kwiatkowska, L., Lachowicz, K., Gajowiecki, L., Bortnowska, G., Effect of fishing season on frozen-storage quality of Baltic herring (1992) Seafood science and technology, pp. 269-277. , In: Bligh E, editor. Oxford: Canadian Institute of Fisheries Technology, Fishing News Books
• Kraus, L., Refrigerated sea water treatment of herring and mackerel for human consumption (1992) Pelagic fish. The resource and its exploitation, pp. 73-81. , In: Burt J, Hardy R, Whittle K, editors. Aberdeen: Fishing News Books
• Kristinsson, H.G., Crynen, S., Yagiz, Y., Effect of a fi ltered wood smoke treatment compared to various gas treatments on aerobic bacteria in yellowfi n tuna steaks (2008) LWT Food Sci Technol., 41, pp. 746-750
• Lannelongue, M., Finne, G., Hanna, M.O., Nickelson, R., Vanderzant, G., Storage characteristics of brown shrimp ( Penaeus aztecus ) stored in retail packages containing CO 2 -enriched atmospheres (1982) J Food Sci., 47, pp. 911-913 and 923
• Losada, V., Barros-Velázquez, J., Gallardo, J., Aubourg, S., Effect of advanced chilling methods on lipid damage during sardine ( Sardina pilchardus ) storage (2004) Eur J Lipid Sci Technol., 106, pp. 844-850
• Losada, V., Piñeiro, C., Barros-Velázquez, J., Aubourg, S., Inhibition of chemical changes related to freshness loss during storage of horse mackerel ( Trachurus trachurus ) in slurry ice (2005) Food Chem., 93, pp. 619-625
• Losada, V., Piñeiro, C., Barros-Velázquez, J., Aubourg, S., Effect of slurry ice on chemical changes related to quality loss during European hake ( Merluccius merluccius ) chilled storage (2004) Eur Food Res Technol., 219, pp. 27-31
• Losada, V., Rodríguez, O., Miranda, J.M., Barros-Velázquez, J., Aubourg, S.P., Development of different damage pathways in Norway lobster ( Nephrops norvegicus ) stored under different chilling systems (2006) J Sci Food Agric., 86, pp. 1552-1558
• Martinsdóttir, E., Valdimarsdóttir, P., Porkelsdóttir, A., Olafsdóttir, G., Tryggvadóttir, S.V., Shelf life of sea bass ( Dicentrarchus labrax ) in liquid and fl ake ice studied by quality index method (Q I M) electronic nose and texture (2002) Proceedings of 32nd Annual WEFTA Meeting, , Galway; 13-15 May
• Masniyom, P., Benjakul, S., Visessanguan, W., Shelf-life extension of refrigerated sea bass slices under modifi ed atmosphere packaging (2002) J Sci Food Agric., 82, pp. 873-880
• Morzel, M., Sohier, D., Van de Vis, H., Evaluation of slaughtering method for turbot with respect to animal welfare and fl esh quality (2002) J Sci Food Agric., 82, pp. 19-28
• Múgica, B., Barros-Velázquez, J., Miranda, J.M., Aubourg, S.P., Evaluation of a slurry ice system for the commercialization of ray ( Raja clavata ): effects on spoilage mechanisms directly affecting quality loss and shelf life (2008) LWT Food Sci Technol., 41, pp. 974-981
• Neetoo, H., Ye, M., Chen, H., Joerger, R.D., Hicks, D.T., Hoover, D.G., Use of nisin-coated plastic fi lms to control Listeria monocytogenes on vacuum-packaged cold-smoked salmon (2008) Int J Food Microbiol., 122, pp. 8-15
• Nunes, M., Batista, I., Morão de Campos, R., Physical, chemical and sensory analysis of sardine ( Sardina pilchardus ) stored in ice (1992) J Sci Food Agric., 59, pp. 37-43
• Olafsdóttir, G., Martinsdóttir, E., Oehlenschläger, J., Dalgaard, P., Jensen, B., Undeland, I., Methods to evaluate fish freshness in research and industry (1997) Trends Food Sci Technol., 8, pp. 258-265
• Ouattara, B., Sabato, S.F., Lacroix, M., Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp ( Penaeus spp .) (2001) Int J Food Microbiol., 68, pp. 1-9
• Özogul, F., Özogul, Y., Biogenic amine content and biogenic amine quality indices of sardines ( Sardina pilchardus ) stored in modifi ed atmosphere packaging and vacuum packaging (2006) Food Chem., 99, pp. 574-578
• Özogul, F., Polat, A., Özogul, Y., The effects of modifi ed atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines ( Sardina pilchardus ) (2004) Food Chem., 85, pp. 49-57
• Özogul, F., Taylor, K.D.A., Quantick, P., Özogul, Y., Chemical, microbiological and sensory evaluation of Atlantic herring ( Clupea harengus ) stored in ice, modifi ed atmosphere and vacuum pack (2000) Food Chem., 71, pp. 267-273
• Özogul, Y., Özogul, F., Effects of slaughtering methods on sensory, chemical and microbiological quality of rainbow trout ( Oncorhynchus mykiss ) stored in ice and MAP (2004) Eur Food Res Technol., 219, pp. 211-216
• Panchavarnam, S., Basu, S., Manisha, K., Warrier, S.B., Venugopal, V., Preparation and use of freshwater fish, rohu (Labeo rohita) protein dispersion in shelf-life extension of the fish steaks (2003) LWT Food Sci Technol., 36, pp. 433-439
• Pantazi, D., Papavergou, A., Pournis, N., Kontominas, M.G., Savvaidis, I.N., Shelf-life of chilled fresh Mediterranean swordfish ( Xiphias gladius ) stored under various packaging conditions: microbiological, biochemical and sensory attributes (2008) Food Microbiol., 25, pp. 136-143
• Pearson, A., Love, J., Shorland, F., Warmed-over fl avor in meat, poultry and fish (1977) Adv Food Res., 23, pp. 2-61
• Pérez-Villarreal, B., Pozo, R., Chemical composition and ice spoilage of albacore ( Thunnus alalunga ) (1990) J Food Sci., 55, pp. 678-682
• Piñeiro, C., Barros-Velázquez, J., Aubourg, S.P., Effects of newer slurry ice systems on the quality of aquatic food products: a comparative review versus fl ake ice chilling methods (2004) Trends Food Sci Technol., 15, pp. 575-582
• Piñeiro, C., Bautista, R., Rodríguez, O., Losada, V., Barros-Velázquez, J., Aubourg, S.P., Quality retention during the chilled distribution of farmed turbot ( Psetta maxima ): effect of a primary slurry ice treatment (2005) Int J Food Sci Technol., 40, pp. 817-824
• Price, R.J., Melvin, E.F., Bell, J.W., Postmortem changes in chilled round, bled and dressed albacore (1991) J Food Sci., 56 (2), pp. 318-321
• Quintavalla, S., Vicini, L., Antimicrobial food packaging in meat industry (2002) Meat Sci., 62, pp. 373-380
• Randell, K., Hattula, T., Ahvenainen, R., Effect of packaging method on the quality of rainbow trout and Baltic herring fi llets (1997) LWT Food Sci Technol., 30, pp. 56-61
• Rodríguez, O., Losada, V., Aubourg, S., Barros-Velázquez, J., Sensory, microbial and chemical effects of a slurry ice system on horse mackerel ( Trachurus trachurus ) (2005) J Sci Food Agric., 85, pp. 235-242
• Rodríguez, O., Barros-Velázquez, J., Piñeiro, C., Gallardo, J., Aubourg, S., Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot ( Psetta maxima ) (2006) Food Chem., 95, pp. 270-278
• Rodríguez, O., Losada, V., Aubourg, S., Barros-Velázquez, J., Enhanced shelf-life of chilled European hake ( Merluccius merluccius ) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity (2004) Food Res Int., 37, pp. 749-757
• Ruiz-Capillas, C., Moral, A., Chilled bulk storage of gutted hake ( Merluccius merluccius L.) in CO 2 and O 2 enriched controlled atmospheres (2001) Food Chem., 74, pp. 317-325
• Rutherford, T.J., Marshall, D.L., Andrews, L.S., Coggins, P.C., Schilling, M.W., Gerard, P., Combined effect of packaging atmosphere and storage temperature on growth of Listeria monocytogenes on ready-to-eat shrimp (2007) Food Microbiol., 24, pp. 703-710
• Scherer, R., Augusti, P., Staffens, C., Bochi, V., Hecktheuer, L., Lazzari, R., Effect of slaughter method on postmortem changes of grass carp ( Ctenopharyngodon idella ) stored in ice (2005) J Food Sci., 70, pp. C348-C352
• Simopoulos, A., Nutritional aspects of fish (1997) Seafood from producer to consumer, integrated approach to quality, pp. 589-607. , In: Luten J, Börrensem T, Oehlenschläger J, editors. London: Elsevier Science
• Sivertsvik, M., "The optimized modifi ed atmosphere for packaging of pre-rigor fi lleted farmed cod ( Gadus morhua ) is 63 ml/100 ml oxygen and 37 ml/100 ml carbon dioxide (2007) LWT Food Sci Technol., 40, pp. 430-438
• Sivertsvik, M., Jeksrud, W.K., Rosnes, J.T., A review of modifi ed atmosphere packaging of fish and fishery products - signifi cance of microbial growth, activities and safety (2002) Int J Food Sci Technol., 37, pp. 107-127
• Sivertsvik, M., Rosnes, J.T., Jeksrud, W.K., Solubility and absorption rate of carbon dioxide into nonrespiring food Part 2: raw fish fillets (2004) J Food Eng., 63, pp. 451-458
• Smith, J., Hardy, R., McDonald, I., Templeton, J., The storage of herring ( Clupea harengus ) in ice, refrigerated sea water and at ambient temperature Chemical and sensory assessment (1980) J Sci Food Agric., 31, pp. 375-385
• Tejada, M., Huidobro, A., Quality of farmed gilthead seabream ( Sparus aurata ) during ice storage related to the slaughter method and gutting (2002) Eur Food Res Technol., 215, pp. 1-7
• Toledo-Flores, L., Zall, R., Methods for extending the storage life of fresh tropical fish (1992) Advances in seafood biochemistry. Composition and quality, pp. 233-243. , In: Flick G, Martin R, editors. Lancaster: Technomic Publishing Company
• Torres-Arreola, W., Soto Valdez, H., Peralta, E., Cárdenas-Lopez, J.L., Ezquerra-Brauer, J.M., Effect of low density polyethylene fi lm containing butylated hydroxytoluene on lipid oxidation and protein quality of Sierra fish (Scomberomorus sierra) muscle during frozen storage (2007) J Agric Food Chem., 55, pp. 6140-6146
• Torrieri, E., Cavella, S., Villani, F., Masi, P., Infl uence of modifi ed atmosphere packaging on the chilled shelf life of gutted farmed bass ( Dicentrarchus labrax ) (2006) J Food Eng., 77, pp. 1078-1086
• Undeland, I., Lingnert, H., Lipid oxidation in fi llets of herring ( Clupea harengus ) during frozen storage (1999) Infl uence of prefreezing storage. J Agric Food Chem., 47, pp. 2075-2081
• Undeland, I., Hall, G., Lingnert, H., Lipid oxidation in fi llets of herring ( Clupea harengus ) during ice storage (1999) J Agric Food Chem., 47, pp. 524-532
• Vásconez, M.B., Campos, C.A., Flores, S., Alvarado de Dios, J., Gerschenson, L., Elaboración de recubrimientos comestibles en base a quitosano y estudio de su efecto antimicrobiano en fi letes de salmón (2007) Cienc Tecnol., 16 (3), pp. 77-79
• Wang, T., Sveinsdóttir, K., Magnússon, H., Martinsdóttir, E., Combined application of modifi ed atmosphere packaging and superchilled storage to extend the shelf life of fresh cod ( Gadus morhua ) loins (2008) J Food Sci., 73 (1), pp. S11-S19
• Waterman, J.J., Taylor, D.H., Superchilling, Torry Research Station Torry Advisory Note No32 (2001), FAO in partnership with Support Unit for International Fisheries and Aquatic Research, SIFAR; Whittle, K., Hardy, R., Hobbs, G., Chilled fish and fishery products (1990) Chilled foods. The state of the art, pp. 87-116. , In: Gormley T, editor. New York: Elsevier
• Yamada, M., Fukusako, S., Kawanami, T., Performance analysis on the liquid-ice thermal storage system for optimum operation (2002) Int J Refrig., 25, pp. 267-277
• Ye, M., Neetoo, H., Chen, H., Effectiveness of chitosan-coated plastic fi lms incorporating antimicrobials in inhibition of Listeria monocytogenes on cold-smoked salmon (2008) Int J Food Microbiol., 127, pp. 235-240

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------