476
"R.Berkaf ‘ "
Bojëié
et
al., 1982. Freshwater fi3hery. Jug.Med.Naklada, Zagreb, 553—589.
Boyd C.E., 1970.
Nutrient content of offal and small fish from some fresh—
cultures.
Trans.Am.FiSh.Soc.,_gg, 809—811.
Daliba J., Horskÿ J., 1980a. Electric stunning device for fish.
Daliba J., Horskÿ J., 1980b. Method of electric stunning of fish.
‘
Pat.“Czechoslovakia, n° 204228
.
Disney J.G., James D., 1980. Fish silage production and its use. FAO Fish.Rep.
.
‘
N° 320, 105pp.
r
…
'
Gajos E., 1974. Immunochemische Untersuchungen über lSSliches Muskelgewe—
beeiweiss des Karpfens bei Temperaturen von 50—100°C. Arch.Lebensm.—Hyg.
‘
250—252.
:
.
_
,
Hamâëkovä J., 1973. Utility value of the lst and 2nd class carp. Bul.VÜRH
Vodnâny,
'
.
'
’
Herzberg A…, 1974. Traditional stuffed carp ("Gefilte fish"). In Fishery
'
products, FAO, Rome, 99—100.
-
Hrubÿ J., 1983. World fisheries: Catches. Prumysl potravin,
553-555.
Ivanova E.E.
et al.
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Minced meat from freshwater coarse fish. Ryb.Choz,
55—56.
Jilek V., 1978. Industrial proCessing of freshüater fish. Ôs.Rybnikäfstvi,
13—20.
Keay J.N., 1984. Fish mince ; technology and applications. World Fishing,
33, 4—5.
-
.
Kïajè'J.;*Novâk K., l978k”Fish
food material. Êybâfstvi,
n° 10, 229.
,
‘
Lantz
1966.
Bull n° 151: 45 PP;; ‘.°.us
: (:â
.«
in lipid composition of cooked
(CyBrinus
'
MOSkV35251PP
’
]tz»J;-*
…î’»
fish sop. Pat. Ôaechoslovahia, n° 187549.
r*
..
Me_PZ e,_l‘
K
:“:MëthÔd“Î-Èôf'
f»s:ü shzcpro‘cess ing
fPat—
::
et al., 1978c.8preads from freshwater fish. Pat.Czedhoslovakia,
.!
…M
…
<..3…
et
al., 1978d.
Tinned freshwaterfish.
Pat.
Czechoslovakia, n° 188736
"R.Berkaf ‘ "
Bojëié
et
al., 1982. Freshwater fi3hery. Jug.Med.Naklada, Zagreb, 553—589.
Boyd C.E., 1970.
Nutrient content of offal and small fish from some fresh—
cultures.
Trans.Am.FiSh.Soc.,_gg, 809—811.
Daliba J., Horskÿ J., 1980a. Electric stunning device for fish.
Daliba J., Horskÿ J., 1980b. Method of electric stunning of fish.
‘
Pat.“Czechoslovakia, n° 204228
.
Disney J.G., James D., 1980. Fish silage production and its use. FAO Fish.Rep.
.
‘
N° 320, 105pp.
r
…
'
Gajos E., 1974. Immunochemische Untersuchungen über lSSliches Muskelgewe—
beeiweiss des Karpfens bei Temperaturen von 50—100°C. Arch.Lebensm.—Hyg.
‘
250—252.
:
.
_
,
Hamâëkovä J., 1973. Utility value of the lst and 2nd class carp. Bul.VÜRH
Vodnâny,
'
.
'
’
Herzberg A…, 1974. Traditional stuffed carp ("Gefilte fish"). In Fishery
'
products, FAO, Rome, 99—100.
-
Hrubÿ J., 1983. World fisheries: Catches. Prumysl potravin,
553-555.
Ivanova E.E.
et al.
1980.
Minced meat from freshwater coarse fish. Ryb.Choz,
55—56.
Jilek V., 1978. Industrial proCessing of freshüater fish. Ôs.Rybnikäfstvi,
13—20.
Keay J.N., 1984. Fish mince ; technology and applications. World Fishing,
33, 4—5.
-
.
Kïajè'J.;*Novâk K., l978k”Fish
food material. Êybâfstvi,
n° 10, 229.
,
‘
Lantz
1966.
Bull n° 151: 45 PP;; ‘.°.us
: (:â
.«
in lipid composition of cooked
(CyBrinus
'
MOSkV35251PP
’
]tz»J;-*
…î’»
fish sop. Pat. Ôaechoslovahia, n° 187549.
r*
..
Me_PZ e,_l‘
K
:“:MëthÔd“Î-Èôf'
f»s:ü shzcpro‘cess ing
fPat—
::
et al., 1978c.8preads from freshwater fish. Pat.Czedhoslovakia,
.!
…M
…
<..3…
et
al., 1978d.
Tinned freshwaterfish.
Pat.
Czechoslovakia, n° 188736