Xl
192
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MA L.Y. & al.
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J. of Food Sci. (1983) 48 (2) 360—363.
193
_
MACKIE l.
—
A
review
of
some
recent
applications of electrophoresis and iso—
electric focusing in the identification of species of fish in fish and fish
products.
in ”Advances in fish science and technology" CONNELL J.].
Ed. Fishing News Books Ltd, Farnham, (1980) 444—450.
194 — MADEIRA K.& al.
—Turbot fillet
sections
cooked
by microwave and conventional
heating methods ; objective and sensory evaluation.
J. of Food Sci. (1985) 50 (1) 172—177.
195
—
MADHAVAN P. & al.
—
A review on oil sardine.
Fish Technol. (1974) 11 (2) 88—107.
196
-
MAI J. & al.
—
Lipids of fish fillets : changes following cooking by different methods.
J. of Food Sci. (1978) 43 (6) 1669—1674.
197
—
MANFRE B.L.
—
Criteria for the selection of heat processing equipment.
Carmer Packer (1969) 21.
198
—
MANNHEIM C.H. & al.
—
External corrosion of cans during thermal treatment.
J. of Food Technol. (1983) 18 (3) 285—293.
199
—
MANSON B.L. & a].
—Evaluation of lethality and nutrient retentions of conduction heating
foods in rectangular containers.
Food Technol. (1970) 24 (10) 1297—1301.
200
—
MANSON J.F. & al.
—Evaluation of thermal processes for conduction heating foods in
pear—shaped containers.
J. of Food Sci. (1974) 39 (2) 276—281.
201
_
MAO W, & al.
—
Parameters
of
texture
change in processed fish : protein crystal—
lization.
J. of Texture Studies (1970) 1 (3) 338—341.
202
—
MARTIN R.E. & al.
—
Chemistry and biochemistry of marine food products.
Ed. AVI Pub]. Cy — Westport (1982).
203
—
MARTIN R.E.
—
Mechanically — deboned fish flesh.
Food Technol. (1976) 30 (9) 64—70.
204
—
MARTINEZ PARA M.C. & al. — Minerais in fish canned in oil — containing sauces l—Fe, Zn, Cu, Mn, Cf,
-
Il — PI, Cd, Sn.
Annales
de
Bromatologia (1982) 34 (2) 157—168 et 169—176.
205
_
MEISEL N.
—Apport d'énergie instantanée au coeur des produits alimentaires : les
micro—ondes.
lnd. Alim. Agr. (1974) 91 (9-10) 1203—1214—
206
_
MEISEL N.
-
Les micro—ondes dans les industries agroalimentaires — Brian 1974—1984.
lnd. Alim. Agr. (1984) 101 (10) 929—932.
207
..
MENDEZ — COTERA G.
-
Stérilisation en vrac d'aliments solides par la vapeur.
Ind. Alim. Agr. (1980) 97 (10) 1059—1065208
_
MERCIER — GREENWOOD
—
Les transformations biochimiques des aliments
au cours
des
traitements technologiques : ex. les glucrdes.
Journées Etudes Nutri. Technol. PARIS (1978)
209
_
MERSON R.L. & al.
-An evaluation of Ball‘s formula method Of thermal process calculations.
Food Technol. (1978) 32 (3) 66—72°
_
_
_
210
_
MICHIELS L.
-Méthode biologique de
determination de la valeur ster1hsatmce
des conserves appertisees.
Ind. Alim. Agr. (1972) 89(9“…)
211
_
MICHIELS L'
_
industriel alimentaire PARIS (1976)
192
—
MA L.Y. & al.
—
Canned shrimp texture as a function of its heat history.
J. of Food Sci. (1983) 48 (2) 360—363.
193
_
MACKIE l.
—
A
review
of
some
recent
applications of electrophoresis and iso—
electric focusing in the identification of species of fish in fish and fish
products.
in ”Advances in fish science and technology" CONNELL J.].
Ed. Fishing News Books Ltd, Farnham, (1980) 444—450.
194 — MADEIRA K.& al.
—Turbot fillet
sections
cooked
by microwave and conventional
heating methods ; objective and sensory evaluation.
J. of Food Sci. (1985) 50 (1) 172—177.
195
—
MADHAVAN P. & al.
—
A review on oil sardine.
Fish Technol. (1974) 11 (2) 88—107.
196
-
MAI J. & al.
—
Lipids of fish fillets : changes following cooking by different methods.
J. of Food Sci. (1978) 43 (6) 1669—1674.
197
—
MANFRE B.L.
—
Criteria for the selection of heat processing equipment.
Carmer Packer (1969) 21.
198
—
MANNHEIM C.H. & al.
—
External corrosion of cans during thermal treatment.
J. of Food Technol. (1983) 18 (3) 285—293.
199
—
MANSON B.L. & a].
—Evaluation of lethality and nutrient retentions of conduction heating
foods in rectangular containers.
Food Technol. (1970) 24 (10) 1297—1301.
200
—
MANSON J.F. & al.
—Evaluation of thermal processes for conduction heating foods in
pear—shaped containers.
J. of Food Sci. (1974) 39 (2) 276—281.
201
_
MAO W, & al.
—
Parameters
of
texture
change in processed fish : protein crystal—
lization.
J. of Texture Studies (1970) 1 (3) 338—341.
202
—
MARTIN R.E. & al.
—
Chemistry and biochemistry of marine food products.
Ed. AVI Pub]. Cy — Westport (1982).
203
—
MARTIN R.E.
—
Mechanically — deboned fish flesh.
Food Technol. (1976) 30 (9) 64—70.
204
—
MARTINEZ PARA M.C. & al. — Minerais in fish canned in oil — containing sauces l—Fe, Zn, Cu, Mn, Cf,
-
Il — PI, Cd, Sn.
Annales
de
Bromatologia (1982) 34 (2) 157—168 et 169—176.
205
_
MEISEL N.
—Apport d'énergie instantanée au coeur des produits alimentaires : les
micro—ondes.
lnd. Alim. Agr. (1974) 91 (9-10) 1203—1214—
206
_
MEISEL N.
-
Les micro—ondes dans les industries agroalimentaires — Brian 1974—1984.
lnd. Alim. Agr. (1984) 101 (10) 929—932.
207
..
MENDEZ — COTERA G.
-
Stérilisation en vrac d'aliments solides par la vapeur.
Ind. Alim. Agr. (1980) 97 (10) 1059—1065208
_
MERCIER — GREENWOOD
—
Les transformations biochimiques des aliments
au cours
des
traitements technologiques : ex. les glucrdes.
Journées Etudes Nutri. Technol. PARIS (1978)
209
_
MERSON R.L. & al.
-An evaluation of Ball‘s formula method Of thermal process calculations.
Food Technol. (1978) 32 (3) 66—72°
_
_
_
210
_
MICHIELS L.
-Méthode biologique de
determination de la valeur ster1hsatmce
des conserves appertisees.
Ind. Alim. Agr. (1972) 89(9“…)
211
_
MICHIELS L'
_
industriel alimentaire PARIS (1976)