Vlll
134 — lSHlOROSHI M. & al.
—Heat induced gelation of myosin filaments et a low salt concentration.
Agric. & Biol. Chem. (1983) 47 (12) 2809—2816.
135
—lTO K.
—
Microbiological critical control points in canned foods.
Food Technology (1974) 28 (9) 46—48.
136
—
lTO K.A. & al.
—Effect
of
pH on growth of
Clostridium
botulinum
in
foods.
Food Technology (1978) 36 (2) 71—72, 76.
137
—
JASON A.C. & al.
—
Physical properties and processes.
in "Advances in fish science and technology" CONNELL J.J.
°
Ed.. Fishing News Books Ltd, Farnham (1980) 158—175.
138
—
JAUREGUI C.A. & al.
-«
Discoloration problems in mechanically deboned fish.
J. of Food Sci. (1980) 45 (4) 1068—1069.
139
—
JAY J.M.
—
Spoilage of canneds foods.
in "Modern food Microbioloy" JAY J.M.
Ed V.N. Reinhold Cy. New—York, (1970) 98—104.
140
—
JAY J.M.
—
Food preservation by use hight temperatures.
in “Modern food Microbiology" JAY J.M.
Ed. V.N. Reinhold Cy New—York, (1970) 151—162.
141
—
JAY J.M.
—
Caracteristics and growth of thermophilic microorganisme.
in ”Modern Food Microbiology" JAY J.M.9 Ed. V.N. Reinhold Cy,
New—York (1970) 288—297.
142
—
JlNBO K. & a].
-—
Biological typing of Bacillus cereus isolates and heat tolerance of
their spores.
Ann. Rep. Tokyo Metrop. Res. Lab. Publ. Health (1982) 33 161—165.
143
—
JOHNSON E.A. & al.
—
Evaluation
of
the
compressive deformability modulus of fresh and
cooked fish flash.
J. of Food Sci. (1980) 45 (5) 1318—1326.
144
—
JOHNSON E.A. & al.
—A generalised phenomenological rheological model for fish flesh.
J. of Texture Studies (1981) 12 (4) 413—425.
145
—
JOHNSTON MR. & al.
—
Thermal
processing of canned foods : introductory
remarks.
Food Technol. (1978) 32 (6) 55.
146
—
JONES N.R.
—
Fish flavors.
in "Symp. Chem. & Physiol. flavors" Ed. AVI Publ. Cy., Westport
(1966 ?).
147
—
JOSEPHSON D.B. & al.
—Effe'ct of handling and packaging on the quality of frozen whitefish.
J. of Food Sci. (1985) 50 (1) 1—4.
147b — JOSHl V.R. & al.
—Studies on the effect of precooking in sardine canning -— V —- Factors
'
influencing theprecooking effect.
Mysore J. of Agric. Sci. (1982) 16 (3) 338—345.
148
—
KHAYAT A.
—
Hydrogen sulfide production by heating tuna meat.
J. of Food Sci. (1977) 42 (3) 601—609.
149
—
KHAYAT A.
—Colour changes in tuna during canning and colour improvement by
chemical modification of haeme proteins.
‘
J. of Food Technol. (1978) 13 (2) 117—127.
150
—
KHAYAT A.
—
Correlation
of
off—oder
scores
of
canned
tune
wich
gas
chroma—
tographie data.
J. of Food Sci. (1979) 44 (1) 37—42.
151
—
KORMENDY l.
—Problems related to the residence time of food materials in processing
equipment ; exemples from the canning industry.
Acta Alimentaria (1982) 11 (4) 363—392.
152
—
KLEIN S.
—
The thermal diffusivity coefficient in meat product.
Sbornik Vysoke Sholy Chem. Technol. (1970) 29 97—106.
134 — lSHlOROSHI M. & al.
—Heat induced gelation of myosin filaments et a low salt concentration.
Agric. & Biol. Chem. (1983) 47 (12) 2809—2816.
135
—lTO K.
—
Microbiological critical control points in canned foods.
Food Technology (1974) 28 (9) 46—48.
136
—
lTO K.A. & al.
—Effect
of
pH on growth of
Clostridium
botulinum
in
foods.
Food Technology (1978) 36 (2) 71—72, 76.
137
—
JASON A.C. & al.
—
Physical properties and processes.
in "Advances in fish science and technology" CONNELL J.J.
°
Ed.. Fishing News Books Ltd, Farnham (1980) 158—175.
138
—
JAUREGUI C.A. & al.
-«
Discoloration problems in mechanically deboned fish.
J. of Food Sci. (1980) 45 (4) 1068—1069.
139
—
JAY J.M.
—
Spoilage of canneds foods.
in "Modern food Microbioloy" JAY J.M.
Ed V.N. Reinhold Cy. New—York, (1970) 98—104.
140
—
JAY J.M.
—
Food preservation by use hight temperatures.
in “Modern food Microbiology" JAY J.M.
Ed. V.N. Reinhold Cy New—York, (1970) 151—162.
141
—
JAY J.M.
—
Caracteristics and growth of thermophilic microorganisme.
in ”Modern Food Microbiology" JAY J.M.9 Ed. V.N. Reinhold Cy,
New—York (1970) 288—297.
142
—
JlNBO K. & a].
-—
Biological typing of Bacillus cereus isolates and heat tolerance of
their spores.
Ann. Rep. Tokyo Metrop. Res. Lab. Publ. Health (1982) 33 161—165.
143
—
JOHNSON E.A. & al.
—
Evaluation
of
the
compressive deformability modulus of fresh and
cooked fish flash.
J. of Food Sci. (1980) 45 (5) 1318—1326.
144
—
JOHNSON E.A. & al.
—A generalised phenomenological rheological model for fish flesh.
J. of Texture Studies (1981) 12 (4) 413—425.
145
—
JOHNSTON MR. & al.
—
Thermal
processing of canned foods : introductory
remarks.
Food Technol. (1978) 32 (6) 55.
146
—
JONES N.R.
—
Fish flavors.
in "Symp. Chem. & Physiol. flavors" Ed. AVI Publ. Cy., Westport
(1966 ?).
147
—
JOSEPHSON D.B. & al.
—Effe'ct of handling and packaging on the quality of frozen whitefish.
J. of Food Sci. (1985) 50 (1) 1—4.
147b — JOSHl V.R. & al.
—Studies on the effect of precooking in sardine canning -— V —- Factors
'
influencing theprecooking effect.
Mysore J. of Agric. Sci. (1982) 16 (3) 338—345.
148
—
KHAYAT A.
—
Hydrogen sulfide production by heating tuna meat.
J. of Food Sci. (1977) 42 (3) 601—609.
149
—
KHAYAT A.
—Colour changes in tuna during canning and colour improvement by
chemical modification of haeme proteins.
‘
J. of Food Technol. (1978) 13 (2) 117—127.
150
—
KHAYAT A.
—
Correlation
of
off—oder
scores
of
canned
tune
wich
gas
chroma—
tographie data.
J. of Food Sci. (1979) 44 (1) 37—42.
151
—
KORMENDY l.
—Problems related to the residence time of food materials in processing
equipment ; exemples from the canning industry.
Acta Alimentaria (1982) 11 (4) 363—392.
152
—
KLEIN S.
—
The thermal diffusivity coefficient in meat product.
Sbornik Vysoke Sholy Chem. Technol. (1970) 29 97—106.