_
VI]
115
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HAYAKAWA K. & BALL C.O. —Theorical formulas for
temperatures in cans of solid food and for
evaluating various heat processes.
J. of Food Sci. (1971) 36 (2) 306—310.
116
—
HAYAKAWA K»
—lmproved procedures for mathematical evaluation of heat processes.
J. of Food Sci. (1974) 39 (3) 849—850.
117
—
HAYAKAWA K.
—A critical review of mathematical procedures for determining proper
heat sterilization process.
Food Technol. (1978) 32 (3) 59—65.
118
—
HElNTZ D.A.
—
Marketing opportunities for the retort pouch.
—
Food Technol. (1980) 34 (9) 32—38, 102.
119
—
HENRY M.
—
L'apport des technologies nouvelles en matière de distribution des
produits carnés, plats cuisinés et dérivés.
Journées Etudes Nutr. Techno]. Paris (1978) J1, 10.
120
—
HERDNON D.H.
—Population distribution of heat rise curves as a significant variable
in heat sterilization process calculations.
J. of Food Sci. (1971) 36, 299—305.
121
—
HINARD G. & al.
—
Note sur les conserves de sardines à l‘huile rouge.
Rev. Trav. Off. P. Mmes (1930) 3 103—104.
122
—
HlNARD G.
-—
Considérations
sur
les
conserves
de
poisson, bases techniques d'un
contrôle de leur fabrication.
Rev. Trav. Off. P. Mmes (1932) 5 (4) 453—470.
123
—
HINARD G. & al.
-Caractérisation de l'huile de couverture et de l‘huile de friture dans
les conserves de poisson.
Rev. Trav. Off. P. Mmes (1933) 6 (2) 207—220.
124
—
HlNTON A.Jr.
—Survival
of
Vibrio
cholerae, biotype El Tor, serotype lnaba in
_
seafoods.
Dissertation Abstr. lntern., B (1984) 44 (9) 26—58.
125
—
HOENlG R. & al.
—Note on a modified device
for headspace evaluation of cours.
J. of Food Technol. (1966) 1, 363—365.
126
—
HOLDSWORTH S.D.
—
Recent developments in dehydration and canning.
Food Manufacture (1969) 44 (11) 44—49.
127
—
HOLDSWORTH S.D.
—
Continuous sterilisation of foods.
Process. Biochem. (1970) 5 (3) 57-62.
128
—
HOLDSWORTH S.D.
—
instrumentation development for heat processing.
Food Manufac. (1974) 49 (11) 35—38.
129
—
HOLLINGWORTH T.A.& al.
—A
headspace gas chromatographie method for the rapid analysis of
ethanol in canned salmon.
J. of Food Sci. (1983) 48 (1) 290—291.
130
—
HOLLINGWORTH T.A. & al.
-
Correlation
of
ethanol
concentration
with
sensory
classification
of
decomposition in canned salmon.
J. of Food Sci. (1982) 47 (4) 1315—1316.
’]30b _ HORST K.
—
Danerkonserven aus blauem Wittling.
Arbeiten Inst. Biochem. & Technol. (1984) 1.
131
—
HÛYEN T. & KVALE O.
—Physical, chemical and biological changes in food caused by thermal
processing.
Ed. Applied Sc. Publi. Ltd. Londres (1977)
—
Full
automatic retort control systems.
132
HUGES P.
Food Manufacture (1972) 47 (2) 27—36'
d
b
_
e
and mechanism on blue discoloration of canne
cra
meat.
INOUE &
Soc.
Sci. Fish. (1970) (6) 36 588—591 ; 36 (9) 945—948 ;
(10) 1040-1047.
VI]
115
—
HAYAKAWA K. & BALL C.O. —Theorical formulas for
temperatures in cans of solid food and for
evaluating various heat processes.
J. of Food Sci. (1971) 36 (2) 306—310.
116
—
HAYAKAWA K»
—lmproved procedures for mathematical evaluation of heat processes.
J. of Food Sci. (1974) 39 (3) 849—850.
117
—
HAYAKAWA K.
—A critical review of mathematical procedures for determining proper
heat sterilization process.
Food Technol. (1978) 32 (3) 59—65.
118
—
HElNTZ D.A.
—
Marketing opportunities for the retort pouch.
—
Food Technol. (1980) 34 (9) 32—38, 102.
119
—
HENRY M.
—
L'apport des technologies nouvelles en matière de distribution des
produits carnés, plats cuisinés et dérivés.
Journées Etudes Nutr. Techno]. Paris (1978) J1, 10.
120
—
HERDNON D.H.
—Population distribution of heat rise curves as a significant variable
in heat sterilization process calculations.
J. of Food Sci. (1971) 36, 299—305.
121
—
HINARD G. & al.
—
Note sur les conserves de sardines à l‘huile rouge.
Rev. Trav. Off. P. Mmes (1930) 3 103—104.
122
—
HlNARD G.
-—
Considérations
sur
les
conserves
de
poisson, bases techniques d'un
contrôle de leur fabrication.
Rev. Trav. Off. P. Mmes (1932) 5 (4) 453—470.
123
—
HINARD G. & al.
-Caractérisation de l'huile de couverture et de l‘huile de friture dans
les conserves de poisson.
Rev. Trav. Off. P. Mmes (1933) 6 (2) 207—220.
124
—
HlNTON A.Jr.
—Survival
of
Vibrio
cholerae, biotype El Tor, serotype lnaba in
_
seafoods.
Dissertation Abstr. lntern., B (1984) 44 (9) 26—58.
125
—
HOENlG R. & al.
—Note on a modified device
for headspace evaluation of cours.
J. of Food Technol. (1966) 1, 363—365.
126
—
HOLDSWORTH S.D.
—
Recent developments in dehydration and canning.
Food Manufacture (1969) 44 (11) 44—49.
127
—
HOLDSWORTH S.D.
—
Continuous sterilisation of foods.
Process. Biochem. (1970) 5 (3) 57-62.
128
—
HOLDSWORTH S.D.
—
instrumentation development for heat processing.
Food Manufac. (1974) 49 (11) 35—38.
129
—
HOLLINGWORTH T.A.& al.
—A
headspace gas chromatographie method for the rapid analysis of
ethanol in canned salmon.
J. of Food Sci. (1983) 48 (1) 290—291.
130
—
HOLLINGWORTH T.A. & al.
-
Correlation
of
ethanol
concentration
with
sensory
classification
of
decomposition in canned salmon.
J. of Food Sci. (1982) 47 (4) 1315—1316.
’]30b _ HORST K.
—
Danerkonserven aus blauem Wittling.
Arbeiten Inst. Biochem. & Technol. (1984) 1.
131
—
HÛYEN T. & KVALE O.
—Physical, chemical and biological changes in food caused by thermal
processing.
Ed. Applied Sc. Publi. Ltd. Londres (1977)
—
Full
automatic retort control systems.
132
HUGES P.
Food Manufacture (1972) 47 (2) 27—36'
d
b
_
e
and mechanism on blue discoloration of canne
cra
meat.
INOUE &
Soc.
Sci. Fish. (1970) (6) 36 588—591 ; 36 (9) 945—948 ;
(10) 1040-1047.