Processing of carp
475
Menzel K.
et
al., 1978e. Freshwater fish in marinade. Pat. Czechoslovakia,
n°
187531.
Meyer J., 1983. Nutzung der Konsum— und Kleinfischbestände: die menschliche
Ernährung durch Be— und Verarbeitung. Z. Binnenfisch DDR, ÊQ, 53—56.
Naletov I.A.
et
al., 1982. Ultrastructure of carp muscles during freezing.
Izv.vyssch.utscheb.Zav. Pischtsch.Technol., n° 5, 60—65.
Oluëki A., Tumbas L., Tomdov D., 1984. Bacteriological changes in frozen carp
meat.
Ribarst.Jug., 39, 75—77.
Perlin C., Vacek J., 1975. Nutritional and economic evaluation of production,
and the prerequisites for an increased consumption of carp meat. Bul. VURH
Vodñany, 11, 32—37.
Raa J., Gildberg A., 1982.
Fish silage: a review. CRC Critical Reviews in
Food Science and Nutrition, April, 383—419.
Rohde A., 1984. 10 Jahre ZBE Süsswasserfischverarbeitnng Waren/Mritz.
Z.
Binnenfisch DDR,_â1, 313—320.
Ronsivalli L.J., Baker D.W., 1981. Low temperature preservation of seafood:
a
review.
Mar.Fish.Rev., 4â, 1—9.
Sbieschni J., 1974. Technologischer Ablauf bei der Verarbeitung von Süsswas—
serfischen
(Karpfen). Z. Binnenfish DDR,_Ê1, 201—249.
SedlâËek O., Pavelka J., 1973. Correlation between sensorial properties and
chemical composition in fish. Veterinâfstvi,
248—249.
Shevcenko V.V., 1978. Storage and transport of freshwater fish. Ekonomika,
Moskva, 71 pp.
Skfiëil F., 1976. New method in freshwater fish processing.
smëry v
technologii chovu sladk0vodnich ryb, Dum techniky CSVTS, C. Bude30v1ce,
187—194.
Smetana M., 1976. Post—mortel processes and their sensorial evaluation.
Ustav veterinârni osvëty, Pardubice, 52 pp.
Steffens W., 1974. Chemische Zusammensetzung und Nährwert des Karpfenfleis—
ches. Die Nahrung, 18, 789—794.
Svehla K., 1974. Utility value of some freshwater fishes according to the
Czechoslovak Standard. Cs.Rybnikarstvi, à, 4—8.
Technol.Lab.Gloucester (USA), 1968. Improving and expanding the
distribution
of
fresh (unfrozen) seafoods by means of insulated containers.
Comm.Fish.Rev., 29, 39—43.
Toman J., 1979.
Fish processing in the Czechoslovak State Fischery
Trust and
prospects of fish consumption in the
Socialist Republic. Ig5 92
Intenzivni chov ryb a spracovani ryb, CSVTS, SR, C° Bude30V1ce,
_
'
475
Menzel K.
et
al., 1978e. Freshwater fish in marinade. Pat. Czechoslovakia,
n°
187531.
Meyer J., 1983. Nutzung der Konsum— und Kleinfischbestände: die menschliche
Ernährung durch Be— und Verarbeitung. Z. Binnenfisch DDR, ÊQ, 53—56.
Naletov I.A.
et
al., 1982. Ultrastructure of carp muscles during freezing.
Izv.vyssch.utscheb.Zav. Pischtsch.Technol., n° 5, 60—65.
Oluëki A., Tumbas L., Tomdov D., 1984. Bacteriological changes in frozen carp
meat.
Ribarst.Jug., 39, 75—77.
Perlin C., Vacek J., 1975. Nutritional and economic evaluation of production,
and the prerequisites for an increased consumption of carp meat. Bul. VURH
Vodñany, 11, 32—37.
Raa J., Gildberg A., 1982.
Fish silage: a review. CRC Critical Reviews in
Food Science and Nutrition, April, 383—419.
Rohde A., 1984. 10 Jahre ZBE Süsswasserfischverarbeitnng Waren/Mritz.
Z.
Binnenfisch DDR,_â1, 313—320.
Ronsivalli L.J., Baker D.W., 1981. Low temperature preservation of seafood:
a
review.
Mar.Fish.Rev., 4â, 1—9.
Sbieschni J., 1974. Technologischer Ablauf bei der Verarbeitung von Süsswas—
serfischen
(Karpfen). Z. Binnenfish DDR,_Ê1, 201—249.
SedlâËek O., Pavelka J., 1973. Correlation between sensorial properties and
chemical composition in fish. Veterinâfstvi,
248—249.
Shevcenko V.V., 1978. Storage and transport of freshwater fish. Ekonomika,
Moskva, 71 pp.
Skfiëil F., 1976. New method in freshwater fish processing.
smëry v
technologii chovu sladk0vodnich ryb, Dum techniky CSVTS, C. Bude30v1ce,
187—194.
Smetana M., 1976. Post—mortel processes and their sensorial evaluation.
Ustav veterinârni osvëty, Pardubice, 52 pp.
Steffens W., 1974. Chemische Zusammensetzung und Nährwert des Karpfenfleis—
ches. Die Nahrung, 18, 789—794.
Svehla K., 1974. Utility value of some freshwater fishes according to the
Czechoslovak Standard. Cs.Rybnikarstvi, à, 4—8.
Technol.Lab.Gloucester (USA), 1968. Improving and expanding the
distribution
of
fresh (unfrozen) seafoods by means of insulated containers.
Comm.Fish.Rev., 29, 39—43.
Toman J., 1979.
Fish processing in the Czechoslovak State Fischery
Trust and
prospects of fish consumption in the
Socialist Republic. Ig5 92
Intenzivni chov ryb a spracovani ryb, CSVTS, SR, C° Bude30V1ce,
_
'