_
BIBLIOGRAPHIE
1ère PARTIE
…
…
1 —ACTON J.C.&al.
—Heat
induced
gelation and protein interaction of actomyosin.
]. of Food Biochem. (1981) 5 (2) 101—113.
2 — ADlNE A.M.
—
Valeur nutritive des poissons et quenelles.
Marché du poisson (1970) 83 (9) 17—18.
3 —ALCOCK S.
—Elevation of heat resistance of Clostridium sporogenes following heat
shock.
Food Microbiology (1984) 1 (1) 39—47.
4 — ANNlS P.].
—
Design and use of domestic microwave ovens.
J. of Food Protec. (1980) 43 (8) 629—632.
5 —AYOUB J.A. & al.
—Continuous microwave sterilization of meat in flexible pouches.
J. of Food Sci. (1974) 39 (2) 309—313
6 —BABBlTT J.K.& al.
—Blueing discolorati‘on in canned crab meat (Cancer magister)
J. of Food Sci. (1973) 38, 1101—1103.
7 —BABBITT J.K.
—Blueing discoloration of dungeness crabmeat. "in Chemistry & Bioche
mistry of marine products“, MARTlN R.E. & al. Ed. AVl Publ. Cy.,
Wesport (1982) 423—428
8 — BALDlNI M. & al.
—
Release of Fe, Sn and Pb from tinplate cans into food.
Riv. Soc. ita]. Sci. dell'Alim. (1983) 12 (2) 119—122.
9 — BANJAD S. & al.
—
Standardization of
skin
quality of canned sardines in oil. in
"The technology of fish utilization”, KREUZER R., Fishing News Ltd.
Londres (1965) 250—251.
.
10 —BANKS A.
—Deteriorative changes in fish oils. in "Fish oils", Ed. AVl Pub]. Cy.,
Wesport (1966) 148—163
11 —BARNES W.S. & al.
—High pressure liquid chromatographie method for the analysis Of
2—amino-3—methylimidazol (4—5—f) quinoline, a mutagen formed
during the cooking of food.
J. of Agric. et Food Chem. (1983) 31 (4) 883—886
12 — BARTHOLOMEW D.T. & al.
—
Canned rainbow trout.
Utah Science (1983) 44 (1) 1—3
13 —BARNETT D. & al.
—/—\ GC method for the determination of sulphur dioxide in food
heads paces.
]. of Chromatographie Sci. (1983) 21 (5) 205—208
14 _ BASTAWlSY AMAN M,
—
Effect of cooking preservation
methods on the water holding capacity
(WHC) of mullet fish in relation with changes occured in muscle
proteins.
Zestsch. für Lebensm. Untersuchung & Forschung (1983) 177 (5)
345-347.
_
15 _ BEE G.R. & al.
-
Heat penetration
measurement for thermal process deSlgn
Foof Technol. (1978) 32 (6) 56'58°
16 —BESANCON M.
—lnfluence des traitements sur la
nutritionnelle
des aliments
et
incidences toxicologiques : les protemes et les Vitamines.
Journées Etudes Nutr. Technol. Paris (1978) El — 23-
BIBLIOGRAPHIE
1ère PARTIE
…
…
1 —ACTON J.C.&al.
—Heat
induced
gelation and protein interaction of actomyosin.
]. of Food Biochem. (1981) 5 (2) 101—113.
2 — ADlNE A.M.
—
Valeur nutritive des poissons et quenelles.
Marché du poisson (1970) 83 (9) 17—18.
3 —ALCOCK S.
—Elevation of heat resistance of Clostridium sporogenes following heat
shock.
Food Microbiology (1984) 1 (1) 39—47.
4 — ANNlS P.].
—
Design and use of domestic microwave ovens.
J. of Food Protec. (1980) 43 (8) 629—632.
5 —AYOUB J.A. & al.
—Continuous microwave sterilization of meat in flexible pouches.
J. of Food Sci. (1974) 39 (2) 309—313
6 —BABBlTT J.K.& al.
—Blueing discolorati‘on in canned crab meat (Cancer magister)
J. of Food Sci. (1973) 38, 1101—1103.
7 —BABBITT J.K.
—Blueing discoloration of dungeness crabmeat. "in Chemistry & Bioche
mistry of marine products“, MARTlN R.E. & al. Ed. AVl Publ. Cy.,
Wesport (1982) 423—428
8 — BALDlNI M. & al.
—
Release of Fe, Sn and Pb from tinplate cans into food.
Riv. Soc. ita]. Sci. dell'Alim. (1983) 12 (2) 119—122.
9 — BANJAD S. & al.
—
Standardization of
skin
quality of canned sardines in oil. in
"The technology of fish utilization”, KREUZER R., Fishing News Ltd.
Londres (1965) 250—251.
.
10 —BANKS A.
—Deteriorative changes in fish oils. in "Fish oils", Ed. AVl Pub]. Cy.,
Wesport (1966) 148—163
11 —BARNES W.S. & al.
—High pressure liquid chromatographie method for the analysis Of
2—amino-3—methylimidazol (4—5—f) quinoline, a mutagen formed
during the cooking of food.
J. of Agric. et Food Chem. (1983) 31 (4) 883—886
12 — BARTHOLOMEW D.T. & al.
—
Canned rainbow trout.
Utah Science (1983) 44 (1) 1—3
13 —BARNETT D. & al.
—/—\ GC method for the determination of sulphur dioxide in food
heads paces.
]. of Chromatographie Sci. (1983) 21 (5) 205—208
14 _ BASTAWlSY AMAN M,
—
Effect of cooking preservation
methods on the water holding capacity
(WHC) of mullet fish in relation with changes occured in muscle
proteins.
Zestsch. für Lebensm. Untersuchung & Forschung (1983) 177 (5)
345-347.
_
15 _ BEE G.R. & al.
-
Heat penetration
measurement for thermal process deSlgn
Foof Technol. (1978) 32 (6) 56'58°
16 —BESANCON M.
—lnfluence des traitements sur la
nutritionnelle
des aliments
et
incidences toxicologiques : les protemes et les Vitamines.
Journées Etudes Nutr. Technol. Paris (1978) El — 23-