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213
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214 - MONTEJANO J.G. & al.
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215
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216
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217
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MUCKENSTURM Mme
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5ème Rencontre du C.l.P.C. — Paris (1980) 165—166.
'
218
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MUDGETT R.E. & al.
—Microwave food processing : pasteurization and sterilization a review.
AlCHE Symposium séries (1982) 78 (218) 1—11.
219
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MUIRHEAD Inc.
—
Optical detector finds leaky can seals at line speeds of 1200/min
and up.
Food Engineering (1983) 55 (7) 104.
220
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MULVANEY T.R. & al.
—
Regulatory review of scheduled thermal processes.
Food Technology (1978) 36 (2) 73—75.
221
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MURRAY C.K. & al.
—Scombrotoxin and scombrotoxin—like poisoning from canned fish.
J. of Hygiène (1982) 88 (2) 215—220.
222
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MURRELL W.G.
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The spoilage of canned foods.
Foods Technol. ln Australia (1978) 30 (10) 381—384.
223
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NAKASHIO S. & al.
—Differential characteristics of
two
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Med, and Biol. Japan (1982) 104 (4) 265—268.
224
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NAVANKASATTUSAS S.
—Monitoring and controlling thermal processes by on—line measurement
& al.
of accomplished lethality.
Food Technol. (1978) 32 (3) 79—83.
225
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NAVEH D. & a].
—Transiet cooling of conduction heating products during sterilization :
sterilization values.
J. of Processing & Preservation (1983) 7 (4) 275—286.
225b — NAVEH D. & al.
—
The finite element method in thermal processing of foods.
J. of Food Sci. (1983) 48 (4) 1086—1093.
226
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NAVEH D. & al.
—Stérilization of food in containers with an end flat against a retort
botton
:
numerical
analysis
and
experimental
measurements.
J. of Food Sci. (1984) 49 (2) 461—467.
227
—
OHLSSON Th.
—
Optimal sterilization temperatures for flat containers.
J. of Food Sci. (1980) 45 (4) 848—852.
228
—
OLIVARES H.M. & al.
—
Canning of foods with a higt content of S—rich proteins.
Alimentos (1983) 8 (3) 31—35.
229
—
DPSTVEDT J. & al.
—Heat induced changes in sulfhydryl groups and disulfide bonds in fish
protein and their effect on protein and amino acid digestibility in
rainbow trout (Salmo gairdneri).
J. of Agric. and Food Chem. (1984) 32 (4) 925—935.
212
—
MOATS W.A. & a].
—lnterpretation of nonlogarithmic survivor curves of heated bacteria.
J. of Food Sci. (1971) 36, 523—526.
213
—
MOI. J.H.H. & TIMMERS C.H. —Assessment of the stability of pasteurized comminuted meat products.
J. Appl. Bact. (1970) 33 (1) 233.
214 - MONTEJANO J.G. & al.
—Thermally induced gelation of selected comminuted muscle systems —
Rheological changes during processing, final strengths and micro—
structure.
J. of Food Sci. (1984) 49, 1496 -— 1505.
215
—
MDREY K.S. & al.
—
Reaction of H202 with myoglobins.
J. of Food Sci. (1973) 38 (3) 1104—1107.
216
—
MOTOHIRO T.
—The effect of heat processing on color characteristics in crustacean
blood.
in "Chemistry et biochemistry of marine food products" MARTIN R.E.
& al.
Ed. AV] Publ. Cy, Westport (1982), 405—413.
217
—
MUCKENSTURM Mme
—
Communication sur la durabilité des conserves.
5ème Rencontre du C.l.P.C. — Paris (1980) 165—166.
'
218
—
MUDGETT R.E. & al.
—Microwave food processing : pasteurization and sterilization a review.
AlCHE Symposium séries (1982) 78 (218) 1—11.
219
—
MUIRHEAD Inc.
—
Optical detector finds leaky can seals at line speeds of 1200/min
and up.
Food Engineering (1983) 55 (7) 104.
220
—
MULVANEY T.R. & al.
—
Regulatory review of scheduled thermal processes.
Food Technology (1978) 36 (2) 73—75.
221
—
MURRAY C.K. & al.
—Scombrotoxin and scombrotoxin—like poisoning from canned fish.
J. of Hygiène (1982) 88 (2) 215—220.
222
—
MURRELL W.G.
—
The spoilage of canned foods.
Foods Technol. ln Australia (1978) 30 (10) 381—384.
223
—
NAKASHIO S. & al.
—Differential characteristics of
two
colony types of Clostridium
sporogenes isolated from canned food.
Med, and Biol. Japan (1982) 104 (4) 265—268.
224
—
NAVANKASATTUSAS S.
—Monitoring and controlling thermal processes by on—line measurement
& al.
of accomplished lethality.
Food Technol. (1978) 32 (3) 79—83.
225
—
NAVEH D. & a].
—Transiet cooling of conduction heating products during sterilization :
sterilization values.
J. of Processing & Preservation (1983) 7 (4) 275—286.
225b — NAVEH D. & al.
—
The finite element method in thermal processing of foods.
J. of Food Sci. (1983) 48 (4) 1086—1093.
226
—
NAVEH D. & al.
—Stérilization of food in containers with an end flat against a retort
botton
:
numerical
analysis
and
experimental
measurements.
J. of Food Sci. (1984) 49 (2) 461—467.
227
—
OHLSSON Th.
—
Optimal sterilization temperatures for flat containers.
J. of Food Sci. (1980) 45 (4) 848—852.
228
—
OLIVARES H.M. & al.
—
Canning of foods with a higt content of S—rich proteins.
Alimentos (1983) 8 (3) 31—35.
229
—
DPSTVEDT J. & al.
—Heat induced changes in sulfhydryl groups and disulfide bonds in fish
protein and their effect on protein and amino acid digestibility in
rainbow trout (Salmo gairdneri).
J. of Agric. and Food Chem. (1984) 32 (4) 925—935.