Références bibliographiques
HOLMES E. (1992)., Molecular basis of AMP deaminase deficiency in skeletal
muscle. pp 6457-6461 (Vol. 89) in: Proceedings of the National Academy of Sciences,
USA.
PICLET G. (1987)., Le poisson aliment: composition, intérêt nutritionnel, Cahiers de
Nutrition et Diététique, XXII, n°4, 317-336p.
PRICE J.H. (1971)., The science of meat and meat products, Ed. FREEMAN and Cy.,
San Francisco, 2
nd edition.
QUIMPER A ., ABGRALL B. (1992)., Evaluation de d'état de fraicheur du poisson.
Ed. ADRIA. 16p.
REGENSTEIN J.M., BUISSON D.H., SANSON A., FEY M. (1982)., Chemical
changes of trimethylamine oxide during fresh and frozen storageof fish, 137-148 in
chemistry and biochemistry of marine food products. Ed. AVI Pub. Cy-Westport.
Connecticut.
SAINCLIVIER M. (1983)., L'industrie alimentaire halieutique, vol. n°1 : Le poisson
matière première, Bulletin Scientifique et Technique de l'Ecole Supérieure
Agronomique et du Centre de Recherche de RENNES.
SELMI S et SADOK S. (2006)., évaluation de la qualité sensorielle et biochimique de
la sardinelle ronde sardinella aurita au cours du stockage dans l’eau de mer refroidie
à la glace. Bull. Inst. Natn. Scien. Tech. Mer de Salammbô, Vol. 33. 101p.
SHEWAN J.M. (1977)., The bacteriology of fresh and spoiling fish and biochemical
changes induced by bacterial action in Handling, processing and marketting of
tropical fish. Ed. Tropical Products Institut. London, pp. 51-66.
SIKORSKI Z.E (1980)., Structure and proteins of fish and shellfish. Part .2, in
Advances in fish science and technology, CONNELL JJ, Ed. Fishing News Book Ltd,
Farnham, Surrey, England, pp.78.
STANSBY M.E. (1962)., Proximate composition of fish, in fish in nutrition, HEEN E
and KREUZER R, Ed. Fishing News Books Ltd, London.
STROUD G.D. (1969)., Rigor in fish: the effect on quality. Torry Advis. Note,
Aberdeen, 36p.
SYLLA K.S.B,. MUSABYEMARIYA B., BERGE J.P., SEYDI M. (2008).,
Production et caractérisation de fractions protéiques à partir des coproduits de la sole
tropicale (Cynoglossus senegalensis). Revue Africaine de Santé et de Productions
Animales (RASPA). Vol n°6 (3-4). 181-187p.
UNDELAND I. (1997)., Lipid oxidation in fish-causes, changes and measurements.
In : Methods to determine the freshness of fish in research and industry. Proceedings
of the final Meeting of the concerted Action, Evaluation of fish freshness AIR3CT94
2283. Nantes, 243-251.
HOLMES E. (1992)., Molecular basis of AMP deaminase deficiency in skeletal
muscle. pp 6457-6461 (Vol. 89) in: Proceedings of the National Academy of Sciences,
USA.
PICLET G. (1987)., Le poisson aliment: composition, intérêt nutritionnel, Cahiers de
Nutrition et Diététique, XXII, n°4, 317-336p.
PRICE J.H. (1971)., The science of meat and meat products, Ed. FREEMAN and Cy.,
San Francisco, 2
nd edition.
QUIMPER A ., ABGRALL B. (1992)., Evaluation de d'état de fraicheur du poisson.
Ed. ADRIA. 16p.
REGENSTEIN J.M., BUISSON D.H., SANSON A., FEY M. (1982)., Chemical
changes of trimethylamine oxide during fresh and frozen storageof fish, 137-148 in
chemistry and biochemistry of marine food products. Ed. AVI Pub. Cy-Westport.
Connecticut.
SAINCLIVIER M. (1983)., L'industrie alimentaire halieutique, vol. n°1 : Le poisson
matière première, Bulletin Scientifique et Technique de l'Ecole Supérieure
Agronomique et du Centre de Recherche de RENNES.
SELMI S et SADOK S. (2006)., évaluation de la qualité sensorielle et biochimique de
la sardinelle ronde sardinella aurita au cours du stockage dans l’eau de mer refroidie
à la glace. Bull. Inst. Natn. Scien. Tech. Mer de Salammbô, Vol. 33. 101p.
SHEWAN J.M. (1977)., The bacteriology of fresh and spoiling fish and biochemical
changes induced by bacterial action in Handling, processing and marketting of
tropical fish. Ed. Tropical Products Institut. London, pp. 51-66.
SIKORSKI Z.E (1980)., Structure and proteins of fish and shellfish. Part .2, in
Advances in fish science and technology, CONNELL JJ, Ed. Fishing News Book Ltd,
Farnham, Surrey, England, pp.78.
STANSBY M.E. (1962)., Proximate composition of fish, in fish in nutrition, HEEN E
and KREUZER R, Ed. Fishing News Books Ltd, London.
STROUD G.D. (1969)., Rigor in fish: the effect on quality. Torry Advis. Note,
Aberdeen, 36p.
SYLLA K.S.B,. MUSABYEMARIYA B., BERGE J.P., SEYDI M. (2008).,
Production et caractérisation de fractions protéiques à partir des coproduits de la sole
tropicale (Cynoglossus senegalensis). Revue Africaine de Santé et de Productions
Animales (RASPA). Vol n°6 (3-4). 181-187p.
UNDELAND I. (1997)., Lipid oxidation in fish-causes, changes and measurements.
In : Methods to determine the freshness of fish in research and industry. Proceedings
of the final Meeting of the concerted Action, Evaluation of fish freshness AIR3CT94
2283. Nantes, 243-251.