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»
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178
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181
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184
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—Salsas
y
escabeches
como
factores
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calidad
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mejillon (Mytilus
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Rev. Agr. Tecnol. Alim. (1977) 17 (4) 427—434.
185
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Rev. Agr. Tecnol. Alim. (1978) 18 (2) 161—172.
186
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—Muestro de conservas y control de
calidade
-—
Ill
—
Berbencho
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afines.
Rev. Agr. Tecnol. Alim. (1975) (3) 354—365.
187
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LOPEZ — CAPONT F.
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in "Advances in fish science and technology" CONNELL J.].
Ed. Fishing News Books Ltd, Farnham (1980) 240—242.
188
—
LOVE R.M.
—Texture and the fragility of fish muscle cells. Research et the Torry
Research Station.
J. of Texture Studies (1983) 14, 323—352.
189
—
LUND D.B.
—
Effects of heat processing.
Food Technol. (1973) 27 (1) 16—18.
190
—
LUND D.B.
—
Statistical analysis of thermal process calculations.
Food Technol. (1978) 32 (3) 76—78.
191
—
LYNT R.l<. & al.
—Heat resistance of Clostridium botulinum type G in phosphate buffer.
J. of Food Sci. (1984) 47 (6) 463—466.
.
172
—
LEDWARD D.A.
—On the nature of the haematin—protein bonding in cooked meat.
J. of Food Technol. (1974) 9 (1) 59—68.
173
-
LEE CHONG N. & al.
—Factors affecting textural characteristics of cooked commimuted
fish muscle.
J. of Food Sci. (1976) 41, 391—397.
174 — LElRlS J.P.
—
Pasteurisation, stérilisation des denrées alimentaires dans les condition—
»
nements en matières plastiques thermoformables.
Rev. Conserve (1970) 27 (3) 103.
175
—
LEONARD S. & a].
—
Flame sterilization of canned foods : a overview.
J. of Food Sci. (1975) 40, 246—249 ; 250—253.
176
—
LEVEAU J.Y.
—
Pasteurisation Appertisation — Barèmes de stérilisation.
Formation continue Techn. Microbiol. des produits carnés.
Clermont—Ferrand (1975) 16 p.
_
177
—
LIPPINCOTT R.K. & al.
—
Mechanical
extraction
of
meat
from
lobster
and
crab
bodies
Australian Fisheries (1984) 43 (3) 51—52.
178
—
LlSTON J.
—
Microbiology in fishery science.
in "Advances in fish science and technology" CONNELL J.J.
Ed. Fishing News Books Ltd, Farnham (1980) 138—157.
179
—
LONClN M.
—
Les opérations unitaires du génie chimique.
Ed. Dunod, Paris (1961).
180
—
LOPEZ A. & al.
—Essential elements in raw, boiled, steamed and pasteurized crabmeat.
J. of Food Sci… (1981) 46 (3) 1128—1131.
181
—
LOPEZ — CAPONT F.
—
Muestro de conserves de meiillon en escabeche
Agroquimich & tecnologia Alim. (1973) 13 (2) 232—240.
182
—
LOPEZ — CAPONT F. & a].
—Muestro de conservas espanolas. ll — Sardinas en aceite. Sugerencia
de valoracion.
Rev. Agro. Tecnol. Alim. (1974) 14 (2) 200—211.
183
—
LOPEZ — CAPONT F. & al.
—
Muestro de conserves espagnolas — lV — Eruchas preparacion y tecno—
logia de procesos.
Rev. Agro. Tecnol. Alim. (1975) 15 (4) 509—520.
184
—
LOPEZ — CAPONT F. & al.
—Salsas
y
escabeches
como
factores
de
calidad
del
mejillon (Mytilus
edu_li3) cultivado, en conserva.
Rev. Agr. Tecnol. Alim. (1977) 17 (4) 427—434.
185
—
LOPEZ — CAPONT F. & al.
—Muestro de conserves spanolas. l —— Navajasy longuerones (Solen spp.)
con
especial referencia & los yacinientos de cambados (PM.
Rev. Agr. Tecnol. Alim. (1978) 18 (2) 161—172.
186
—
LOPEZ CAPONT F. & al.
—Muestro de conservas y control de
calidade
-—
Ill
—
Berbencho
(Corestroderma edule) langostillo (Cardium tuberculanum) y especies
afines.
Rev. Agr. Tecnol. Alim. (1975) (3) 354—365.
187
—
LOPEZ — CAPONT F.
—Thechnology of spanish canned mussels (Mytilus edulis L) from rait
cultivation.
in "Advances in fish science and technology" CONNELL J.].
Ed. Fishing News Books Ltd, Farnham (1980) 240—242.
188
—
LOVE R.M.
—Texture and the fragility of fish muscle cells. Research et the Torry
Research Station.
J. of Texture Studies (1983) 14, 323—352.
189
—
LUND D.B.
—
Effects of heat processing.
Food Technol. (1973) 27 (1) 16—18.
190
—
LUND D.B.
—
Statistical analysis of thermal process calculations.
Food Technol. (1978) 32 (3) 76—78.
191
—
LYNT R.l<. & al.
—Heat resistance of Clostridium botulinum type G in phosphate buffer.
J. of Food Sci. (1984) 47 (6) 463—466.