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163
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LARKlN J.W. & al.
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164
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LAROCHE M.
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165
_
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,
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—LASSEN &
_
Tune canning and the preservation of the raw material throught brine
refrigeration.
in "Fish as Food“ BORGSTROM G. Academic Press New—York (1965)
Vol. lV, 225-245.
-
170
—LE BERRE y_
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Les conserves de "poisson au naturel”.
Science et pêche (1974) (133) 6—12171
—LE BlHAN F.Y.
—Le rôle des coopératives
maritimes dans le
domaine
de
la
conserve.
Marché du poisson (1974) 12 (126) 27-
-
KRAMLICH W.E. & al.
—
Processed meets
"Canned meats” AVI Publ. Cy, Westport (1973) p. 78—107 ; p. 242—257.
154
—
KUBOTA K. & al.
—Basic and neutral compounds in the cooked odor from Antartic krill.
Agri. Biol. cham. (1982) 46 (11) 2835—2839.
155
-
KYSELA J.
—New device for
measuring internal temperature of canned products.
Prümysl Potravin (1983) 34 (1) 40—42.
155b — KYSELA ].
—
Thermal sterilisation tester.
Prümysl Potravin (1984) 55 (5) 258—259.
156 — KYZLINK V.
—
Méthodes thermiques de conservation des aliments.
lnd. Alim. Agr. (1959) 76 (9-10) 687—694.
157
-
LACHANCE P.A. & a].
—
Effects of reheating convenience foods.
Food Technol. (1973) 27 (1) 36—38.
158
—
LAMBERT J.P.
—
Biological hazards of microwave radiation.
]. of Food Protec. (1980) 43 (8) 625-628.
159
—
LAMENDOUR M.L. & a].
—Destruction thermique des microorganismes. Etablissement de barèmes
de stérilisation.
Revue Conserves et alim. (1974) 31 65—70.
15% — LAMY — DEHOVE
-Règlementation des produits — Qualité — Répression des fraudes.
Ed. LAMY S.A. — Paris (1986).
160
—
LANCE H.]
—
Barèmes de stérilisation.
Rev. Conserve (1966) 21 (7) 101—110.
161
-
LANIER B.V.
—The world supply and demand picture for canned small pelagic fish.
F.A.O. — Fish. Techn. Rap. (1981) 220, 111 p.
162
—
LANlER T.C. & al.
—Evaluation of volume and pressure changes during heating as indices
of protein gelation in fish pastes.
]. of Food Sci. (1983) 48 (6) 1678—1679.
163
—
LARKlN J.W. & al.
—Error analyses in estimating thermal diffusivity from heat penetration
data.
J. of Food Proc. Engin. (1973) 6 (3) 135—158.
164
—
LAROCHE M.
—Mise au point bibliographique — Facteurs influençant les pertes d'eau
pendant la cuisson de la viande.
Ann. Technol. Agric. (1978) 27 (4) 849—871.
165
_
LAROCHE M.
-Libération et
migration du jus pendant le chauffage de la viande
Thèse de D.D.l. (ENSIA) 2 IV 1981.
166
—
LAROUSSE J.
—
Ou'est—ce—que la durabilité des conserves.
Alimentation (1980) 84, 163—167.
167
_
LAROUSSE J_
-
Recherche et économie d‘énergie.
5ème rencontre du C.I.P.C. Paris (1980) 49—51.
168
_
|_A55EN 5,
—Technological problems in the heat treatment of fish requiring more
knowledge from fundamental research.
in "The technology of fish utilisation", KREUZER R., Fishing News Ltd.
Londres (1965) 235—239
,
169
—LASSEN &
_
Tune canning and the preservation of the raw material throught brine
refrigeration.
in "Fish as Food“ BORGSTROM G. Academic Press New—York (1965)
Vol. lV, 225-245.
-
170
—LE BERRE y_
—
Les conserves de "poisson au naturel”.
Science et pêche (1974) (133) 6—12171
—LE BlHAN F.Y.
—Le rôle des coopératives
maritimes dans le
domaine
de
la
conserve.
Marché du poisson (1974) 12 (126) 27-