W
57 -COLLlSON R. & al.
—Technical note :
energy
utilization
during microwave cooking.
J. of Food Technol. (1980) 15 (4) 455 — 457.
58 — CRAWFORD L. & al.
—
Premortem stress and posmortem biochemical changes in skipjack
tune and their relation to quality of the canned product.
J. of Food Sci. (1970) 35 (6) 849—851.
59 — CREPEY M.
—
Procédés modernes de pré—cuisson du poisson.
5ème rencontre Comité lnt.permanent Conserve (1980)
60 — CRESPO F.L. & al.
—
Thermal
destruction
of
microorganisme in meat by microwave and
conventional.
J. of Food Protection (1977) 40 (7) 442—444.
60b — CHU W.S.
—
Fish skinning process.
United states Patent U S 4 500 555 (1985).
61 —CUMMlNG D.B. & al.
—A thermocouple system for detecting centre temperature in cans
processed by direct flame sterilizers.
Canadian
inst.
of
Food
Sci. &
Technol.
J.
(1984)
17
(3)
152—156.
62 —CUNNINGHAM F.E.
—
influence
of
microwave
radiation
on
psychrotrophic bacteria.
J. of Food Protec. (1980) 43 (8) 651—655.
63 — CUQ J.C. & al.
—
Tryptophan degradation during heat treatments. ll. Degradation of
protein—bound tryptophc—in.
Food chemistry (1983) 12 (2) 73—88.
64 — CURNUTTE B.
—
Principes of microwave radiation.
J. of Food Protec. (1980) 43 (8) 618—624.
65 — DAGET N.
—
Sensory evaluation or sensory measurement ?
Nestlé Res. News (1976—77), 43—56.
66 — DARLINGTON R.
—
Heat transfer and heat exchangers.
Food Manuf. (1972) 47 (10) 31—34.
67 —DAVlES & al.
—Thermal death kinetics of Bacillus stearothermophiluè spores at
ultra hight temperatures. l — Laboratory determination of temperature
coefficients.
J. of Food Technol. (1977) 12 (2) 115—119.
68 —DAVlS R.B. & a].
—Engineering considerations in retort processing of flexibles packages.
Food Technol. (1972) 26 (8) 65—68.
69 — DAVIS P.
—
Skinning and scaling fish.
Food Technol. in Australia (1975) 27 (3) 113—115.
70 —DAVlS E.G. & al.
—Determination of molecular and free sulphur dioxide in foods by
headspace gas chromatography.
J. of Food Technol. (1983) 18, 233—240.
71 —DEHNE J. & al.
—Einfluss der Mikrowellenerwärmung auf den Nährwert tierischer
Lebensmittel. Eine Übersicht.
Fleischwirschaft (1983) 63 (2) 231—234, 236—237.
72 — DEHOVE R.A.
—
La règlementation des produits alimentaires et autres.
Commerce Ed., Paris, 10ème Ed. (1981)
73 — DEZSO KARACSONY M.
—
Expériences du stérilisateur hydrostatique continu.
5ème rencontre du C.l.P.C. — 3 rue Logelbach. Paris (1980) 113—118.
74 —DlCKERSON R.W.
—Simplified equation for calculating lethality of the heating and
cooling phases of thermal inactivation determinations.
Food Technol. (1970) 24 (7) 820.
75 —DlCKERSON R.W. & al.
—Temperature profiles during commercial pasteurization of meat from
the blue crab.
J. Milk Food Technol. (1974) 37 (12) 618—621.
76 — DICKERSON R.W. & al.
—
Heating curves commercial cooking of the blue crab.
J. Milk Food Technol. (1976) 39 (4) 258—262.
57 -COLLlSON R. & al.
—Technical note :
energy
utilization
during microwave cooking.
J. of Food Technol. (1980) 15 (4) 455 — 457.
58 — CRAWFORD L. & al.
—
Premortem stress and posmortem biochemical changes in skipjack
tune and their relation to quality of the canned product.
J. of Food Sci. (1970) 35 (6) 849—851.
59 — CREPEY M.
—
Procédés modernes de pré—cuisson du poisson.
5ème rencontre Comité lnt.permanent Conserve (1980)
60 — CRESPO F.L. & al.
—
Thermal
destruction
of
microorganisme in meat by microwave and
conventional.
J. of Food Protection (1977) 40 (7) 442—444.
60b — CHU W.S.
—
Fish skinning process.
United states Patent U S 4 500 555 (1985).
61 —CUMMlNG D.B. & al.
—A thermocouple system for detecting centre temperature in cans
processed by direct flame sterilizers.
Canadian
inst.
of
Food
Sci. &
Technol.
J.
(1984)
17
(3)
152—156.
62 —CUNNINGHAM F.E.
—
influence
of
microwave
radiation
on
psychrotrophic bacteria.
J. of Food Protec. (1980) 43 (8) 651—655.
63 — CUQ J.C. & al.
—
Tryptophan degradation during heat treatments. ll. Degradation of
protein—bound tryptophc—in.
Food chemistry (1983) 12 (2) 73—88.
64 — CURNUTTE B.
—
Principes of microwave radiation.
J. of Food Protec. (1980) 43 (8) 618—624.
65 — DAGET N.
—
Sensory evaluation or sensory measurement ?
Nestlé Res. News (1976—77), 43—56.
66 — DARLINGTON R.
—
Heat transfer and heat exchangers.
Food Manuf. (1972) 47 (10) 31—34.
67 —DAVlES & al.
—Thermal death kinetics of Bacillus stearothermophiluè spores at
ultra hight temperatures. l — Laboratory determination of temperature
coefficients.
J. of Food Technol. (1977) 12 (2) 115—119.
68 —DAVlS R.B. & a].
—Engineering considerations in retort processing of flexibles packages.
Food Technol. (1972) 26 (8) 65—68.
69 — DAVIS P.
—
Skinning and scaling fish.
Food Technol. in Australia (1975) 27 (3) 113—115.
70 —DAVlS E.G. & al.
—Determination of molecular and free sulphur dioxide in foods by
headspace gas chromatography.
J. of Food Technol. (1983) 18, 233—240.
71 —DEHNE J. & al.
—Einfluss der Mikrowellenerwärmung auf den Nährwert tierischer
Lebensmittel. Eine Übersicht.
Fleischwirschaft (1983) 63 (2) 231—234, 236—237.
72 — DEHOVE R.A.
—
La règlementation des produits alimentaires et autres.
Commerce Ed., Paris, 10ème Ed. (1981)
73 — DEZSO KARACSONY M.
—
Expériences du stérilisateur hydrostatique continu.
5ème rencontre du C.l.P.C. — 3 rue Logelbach. Paris (1980) 113—118.
74 —DlCKERSON R.W.
—Simplified equation for calculating lethality of the heating and
cooling phases of thermal inactivation determinations.
Food Technol. (1970) 24 (7) 820.
75 —DlCKERSON R.W. & al.
—Temperature profiles during commercial pasteurization of meat from
the blue crab.
J. Milk Food Technol. (1974) 37 (12) 618—621.
76 — DICKERSON R.W. & al.
—
Heating curves commercial cooking of the blue crab.
J. Milk Food Technol. (1976) 39 (4) 258—262.