VI
95 — GAIGNOUX D.
—
La stérilisation des grands formats.
ind. Alim. Agr. (1966) 83 (9—10) 1211—1214.
96 — GAlGNOUX D.
—
Améliorations dans la technologie de l‘autoclavage.
ind. Alim. Agr. (1968) 85 (5) 569—572.
97 — GALLARDO J.M.
—
Hypoxantina y calidad en conservas de pescado.
5ème
Rencontre
du
C.l.P.C. —
3
rue
Logelbach Paris (1980) 81—83.
98 — GALLARDO J.M. & al.
—
Transmission de calor en el procesamiento de tunidos.
5ème
Rencontre
du
C.I.P.C. —
3
rue
Logelbach Paris (1980) 85—88
99 —GAZE J.
—The heat resistance and recovery of cocci and spores
heated
in
oil
and oily canned foods.
Techn. Memorandum, Campden Food Preserv. Res. Assoc. (1982) (308)
33 p. (1983) (345) 69 p.
100 — GElGER E.
—
Fish protein — Nutritive aspects.
in
"Fish
as
Food"
BORGSTROM
G., Acad. Press
New—York
(1962)
Vol. il, 72—73.
101 — GILLIES M.T.
—
Fish and shellfish processing.
Noyes data
Londres (1975).
102 — GIRAUD A.
—
La seconde peau du poisson.
R.T.V.A. Novembre 1984, 10—11.
103 — GOLA S.
—
Note sur Clostridium botulinum.
industrie Conserve (1983) 58 (2) 96—100.
104 — GOLDBLITH S.A.
—
The science and technology of thermal processing.
Part. l and Part. ll
Food
Technology (1971) 25 (12) 44—50. (1972) 26 (1) 64—68.
105 — GOLDMINTZ D. & a].
—Bacteriological evaluation of steam pasteurized oysters (Crassostrea
virginica)
Devel. ind. Microbiology (1983) 24, 457—465.
106 — GREGOlRE F. & al.
—
Les conserves et la pratique médicale.
Ed. La Simarre—Tours (?)
107 — GUlLLAUMIN R.
—
Huiles chauffées : aspects analytiques.
Ann. Nutr. Alim. (1980) 34 (2) 365—376.
108 — HALE M.B. & al.
—Fatty acids and lipid classes of three underutilized species and
changes due to canning.
Marine Fisheries Review, NOAA (1983) 45 (4—6) 45—48.
109 — HANSEN P.
—
Fish preservation methods.
in "Advances in fish science and technology" CONNELL J.].
Ed. Fishing News Books Ltd Farnham (1980) 28—34.
110 — HAD CHU G. & al.
—
Parameters of texture change in processed fish : myosine denaturation.
J. of texture studies (1970) 1 (2) 214—222.
111 — HARRISON D.L.
—Microwave versus conventional cooking methods. Effects on food
quality attributes.
J. of Food Protec. (1980) 43 (8) 633—637.
112 — HATAE K. & al.
—Discriminative characterization of different texture profiles of
various cooked fish muscles.
J. of Food Sci. (1984) 49 (3) 721—726.
113 — HAYAKAWA K.
—
Experimental formulas for accurate estimation of transfer temperature
of
food
and
their
application
to
thermal
process
evaluation.
Food Techno]. (1970) 24 (12) 1407—1418.
114 — HAYAKAWA K.
—
Estimating food temperatures during various processing of handling
treatments.
J. of Food Sci. (1971) 36 (3) 378—385.
95 — GAIGNOUX D.
—
La stérilisation des grands formats.
ind. Alim. Agr. (1966) 83 (9—10) 1211—1214.
96 — GAlGNOUX D.
—
Améliorations dans la technologie de l‘autoclavage.
ind. Alim. Agr. (1968) 85 (5) 569—572.
97 — GALLARDO J.M.
—
Hypoxantina y calidad en conservas de pescado.
5ème
Rencontre
du
C.l.P.C. —
3
rue
Logelbach Paris (1980) 81—83.
98 — GALLARDO J.M. & al.
—
Transmission de calor en el procesamiento de tunidos.
5ème
Rencontre
du
C.I.P.C. —
3
rue
Logelbach Paris (1980) 85—88
99 —GAZE J.
—The heat resistance and recovery of cocci and spores
heated
in
oil
and oily canned foods.
Techn. Memorandum, Campden Food Preserv. Res. Assoc. (1982) (308)
33 p. (1983) (345) 69 p.
100 — GElGER E.
—
Fish protein — Nutritive aspects.
in
"Fish
as
Food"
BORGSTROM
G., Acad. Press
New—York
(1962)
Vol. il, 72—73.
101 — GILLIES M.T.
—
Fish and shellfish processing.
Noyes data
Londres (1975).
102 — GIRAUD A.
—
La seconde peau du poisson.
R.T.V.A. Novembre 1984, 10—11.
103 — GOLA S.
—
Note sur Clostridium botulinum.
industrie Conserve (1983) 58 (2) 96—100.
104 — GOLDBLITH S.A.
—
The science and technology of thermal processing.
Part. l and Part. ll
Food
Technology (1971) 25 (12) 44—50. (1972) 26 (1) 64—68.
105 — GOLDMINTZ D. & a].
—Bacteriological evaluation of steam pasteurized oysters (Crassostrea
virginica)
Devel. ind. Microbiology (1983) 24, 457—465.
106 — GREGOlRE F. & al.
—
Les conserves et la pratique médicale.
Ed. La Simarre—Tours (?)
107 — GUlLLAUMIN R.
—
Huiles chauffées : aspects analytiques.
Ann. Nutr. Alim. (1980) 34 (2) 365—376.
108 — HALE M.B. & al.
—Fatty acids and lipid classes of three underutilized species and
changes due to canning.
Marine Fisheries Review, NOAA (1983) 45 (4—6) 45—48.
109 — HANSEN P.
—
Fish preservation methods.
in "Advances in fish science and technology" CONNELL J.].
Ed. Fishing News Books Ltd Farnham (1980) 28—34.
110 — HAD CHU G. & al.
—
Parameters of texture change in processed fish : myosine denaturation.
J. of texture studies (1970) 1 (2) 214—222.
111 — HARRISON D.L.
—Microwave versus conventional cooking methods. Effects on food
quality attributes.
J. of Food Protec. (1980) 43 (8) 633—637.
112 — HATAE K. & al.
—Discriminative characterization of different texture profiles of
various cooked fish muscles.
J. of Food Sci. (1984) 49 (3) 721—726.
113 — HAYAKAWA K.
—
Experimental formulas for accurate estimation of transfer temperature
of
food
and
their
application
to
thermal
process
evaluation.
Food Techno]. (1970) 24 (12) 1407—1418.
114 — HAYAKAWA K.
—
Estimating food temperatures during various processing of handling
treatments.
J. of Food Sci. (1971) 36 (3) 378—385.