]]
17 — BEVERLOO W.A. & a].
—
Temperature measurements in cans and the consequences of errors for
the process calculation.
Lebensmitteln Wiss. Von Techno]. (1969) 2 (1) 9—14.
18 —BEVERLY R.G. & a].
—Criticai factors in filling and sterilizing of institutional pouches.
Food Techno]. (1980) 34 (9) 44—48.
19 —B]MBENET J.]. & a].
—Utilisation du calcul analogique à la détermination des valeurs stéri—
lisatrices des traitements thermiques des conserves
ind. Alim. Agr. (1972) (9—10) 1327—1331.
…
20 —B]MBENET J.J. & a].
—
Simulation mathématique de phénomènes intéressant les industries
alimentaires.
ind. Alim. Agr. (1974) 91 (4) 359—365.
21 — BOARD P.W.
—
Canning technology overseas.
Austr. Food Manuf. (1969) 14 52—55.
_
22 — BOARD P.W. & a].
—
Calculating heat stérilisation processes for canned foods.
Food Techno]. in Austr. (1978) 30 (5) 169—173.
23 — BOON D.D.
-
Discoloration in processed crab meat.
J. of Food Sci. (1975) 40 756—761.
24 — BOON D.D.
—
Coloration in bivalves. A review.
J. of Food Sci. (1977) 42 (4) 1008—1015.
25 — BORGSTROM G.
—
Shellfish protein. Nutritive aspects.
in "Fish as Food” BORGSTROM G. — Academic Press New—York (1962)
Vol. ]] 135—136.
26 — BORGSTROM G.
—
Trends in utilization of fish and shellfish.
in ”Fish as Food" BORGSTROM G. — Academic Press New—York (1962)
Vol. ]] 674—678
27 — BOURY M.
—
Les conserves de mollusques marins.
Officiel de la Conserve (1946 ?) 18—24.
28 —BOURY M.
—Le noircissement des conserves de crustacés, ses causes, ses remèdes.
Sci. et Pêche (1953) 8, 1—7.
29 — BOUTON P.E. & a].
—
The
effects
of
cooking temperature and time on some mecanica]
properties of meat.
J. of Food Sci. (1972) 37 (1) 140—144.
30 — BOUTON P.E. & a].
—
Dimensiona] changes in meat during cooking.
J. Textures studies (1976) 7 (2) 179—182.
31 —BREMNER H.A.
—Mechanically separated fish f]esh from australian species. A summary
of resultats of storage trials.
Food Techno]. in Australia (1978) 30 (10) 393—401.
32 — BROWN K.L. & a].
—
Spore studies in relation to heat processed foods.
Techn. Memorandum, Campden Food Pres. Res. Ass. (1983) 344 83 p.
33 — BRUN P. & a].
—
Les conserves de poisson.
Alim. et la Vie (1961) 49 (7—8—9) 161—178.
34 — BUREAU G.
—
L'évolution de la stérilisation.
Revue de la Conserve (1969) n° 7, 97—113.
35 —BURNETTE F.S. & a].
—Activity and resistance to thermal inactivation of peroxydase in the
blue crab.
J. of Food Sci. (1978) 43 (1) 31-34.
36 — CAPONT F.L. & a].
—
Muestro
de
conserves
y
control
de
calidad.lll
—
Berberecho
(Cerestoderma edule) langostillo (Cardium tuberculatum) y especies
afines.
Rev. Agron. Techno]. Alim. (1975) 15 (3) 354—365.
37 —CAUSERET J.
—
Substances formées au cours de certains traitements thermiques.
Cahiers Nutr. Diét. (1971) 6 (3) 49—51.
17 — BEVERLOO W.A. & a].
—
Temperature measurements in cans and the consequences of errors for
the process calculation.
Lebensmitteln Wiss. Von Techno]. (1969) 2 (1) 9—14.
18 —BEVERLY R.G. & a].
—Criticai factors in filling and sterilizing of institutional pouches.
Food Techno]. (1980) 34 (9) 44—48.
19 —B]MBENET J.]. & a].
—Utilisation du calcul analogique à la détermination des valeurs stéri—
lisatrices des traitements thermiques des conserves
ind. Alim. Agr. (1972) (9—10) 1327—1331.
…
20 —B]MBENET J.J. & a].
—
Simulation mathématique de phénomènes intéressant les industries
alimentaires.
ind. Alim. Agr. (1974) 91 (4) 359—365.
21 — BOARD P.W.
—
Canning technology overseas.
Austr. Food Manuf. (1969) 14 52—55.
_
22 — BOARD P.W. & a].
—
Calculating heat stérilisation processes for canned foods.
Food Techno]. in Austr. (1978) 30 (5) 169—173.
23 — BOON D.D.
-
Discoloration in processed crab meat.
J. of Food Sci. (1975) 40 756—761.
24 — BOON D.D.
—
Coloration in bivalves. A review.
J. of Food Sci. (1977) 42 (4) 1008—1015.
25 — BORGSTROM G.
—
Shellfish protein. Nutritive aspects.
in "Fish as Food” BORGSTROM G. — Academic Press New—York (1962)
Vol. ]] 135—136.
26 — BORGSTROM G.
—
Trends in utilization of fish and shellfish.
in ”Fish as Food" BORGSTROM G. — Academic Press New—York (1962)
Vol. ]] 674—678
27 — BOURY M.
—
Les conserves de mollusques marins.
Officiel de la Conserve (1946 ?) 18—24.
28 —BOURY M.
—Le noircissement des conserves de crustacés, ses causes, ses remèdes.
Sci. et Pêche (1953) 8, 1—7.
29 — BOUTON P.E. & a].
—
The
effects
of
cooking temperature and time on some mecanica]
properties of meat.
J. of Food Sci. (1972) 37 (1) 140—144.
30 — BOUTON P.E. & a].
—
Dimensiona] changes in meat during cooking.
J. Textures studies (1976) 7 (2) 179—182.
31 —BREMNER H.A.
—Mechanically separated fish f]esh from australian species. A summary
of resultats of storage trials.
Food Techno]. in Australia (1978) 30 (10) 393—401.
32 — BROWN K.L. & a].
—
Spore studies in relation to heat processed foods.
Techn. Memorandum, Campden Food Pres. Res. Ass. (1983) 344 83 p.
33 — BRUN P. & a].
—
Les conserves de poisson.
Alim. et la Vie (1961) 49 (7—8—9) 161—178.
34 — BUREAU G.
—
L'évolution de la stérilisation.
Revue de la Conserve (1969) n° 7, 97—113.
35 —BURNETTE F.S. & a].
—Activity and resistance to thermal inactivation of peroxydase in the
blue crab.
J. of Food Sci. (1978) 43 (1) 31-34.
36 — CAPONT F.L. & a].
—
Muestro
de
conserves
y
control
de
calidad.lll
—
Berberecho
(Cerestoderma edule) langostillo (Cardium tuberculatum) y especies
afines.
Rev. Agron. Techno]. Alim. (1975) 15 (3) 354—365.
37 —CAUSERET J.
—
Substances formées au cours de certains traitements thermiques.
Cahiers Nutr. Diét. (1971) 6 (3) 49—51.