XIII
230
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ORISHICH KP.
—
Our experience in introducing complex mechanization.
Rybnoe Khozyaîstvo — Moscou (1958) 34 (7) 43—49.
231
—
PACKER C.J.K.& a].
—Calculation of temperature measurement errors in thermocouples in
convection heating cans.
J. of Food Sci.(1974) 39, 739—743.
232
—
PAGANUZZI V.
—Analisi della frazione sterolica
dell
olio
di
oliva
di
copertura delle
conserve ittiche.
Riv. ital. delle Sostanze grasse (1983) 60 (3) 116—124.
233
—
PASTORIA L. & al.
—
Pardeamiento de pesoado blanco durante la esterizacion.
5ème Rencontre du C.I.P.C. PARIS (1980) 89-96.
234 — PERKIN A.G. & al.
—Thermal death kinetics of Bacillus stearothermophilus spores at ultra—
high temperatures. II — Effect of heating period on experimental
result.
'
J. of Food Technol. (1977) 12, 131—148.
235
—
PENSO G.
—
Les produits de la pêche.
Ed. Vigot Fres Paris (1953) 336—349.
236
—
PEROVIC V.
—
Conserves de pâté de sardines.
Trav. et Doc. n° 18 Nov. 1975.
237
—
PERKINS W.E. & al.
—lnfluence of
the
2
value
of
Clostridium botulinum on
the
accuracy
of process calculations.
J. of Food Sci. (1975) 40, 1189—1192.
238
—
PFLUG I.J. & al.
—A review of 2 and F values used to
ensure
the safety of low—acid
canned food.
Food Technol. (1978) 32 (6) 63—70.
239
—
PFLUG I.J. & al.
—Converting an F—value determined on the basis of one z—value to
an F—value determined on the basis of a second z—value.
J. of Food Sci. (1980) 45 (1) 35—41.
240
—
PFLUG I.J.& al.
—Performance
of
bacterial
spores
in
a
carrier
system
in
measuring
FÛ—value
delivered to cans of food heated in a steritort.
J. of Food Sci. (1980) 45 (4) 940—945.
241
_
PINEL M,
—Optimisation des barèmes de stérilisation et conséquences technolo—
giques.
A.D.R.I.A. (1980) 7 (3) 6—15.
242
—
POSPELOV.YU.V. & al.
—
Vacuum nozzle for eviscerating fish.
URSS Patent SU 1 026 744 A (1983).
243
_
POULTER N_H_ &
—Acceptability of a canned pate product based on some Gulf of Cali—
TREVINO J.E.
fornia shrimp by—catch fish.
J. of Food Technol. (1983) 18 (3) 361—370.
243b — POULTER R.G. & al.
—
Heat stability of fish muscle proteins.
J. of Food Technol. (1985) 20 (2) 203—217.
244
_
POWRIE W.D. & al.
—Browming reaction systems as sources of mutagens and modulators
Carcinogens & Mutagens in the Environment (1982) 1, 121-133.
245
_
PRUDHOMME H.
—Les
plats cuisinés : des spécialités gastronomiques fabriquées
industriellement.
Ind. Alim. Agr. (1974) 91 (4) 369-376—
246
__
PRUDHOMME ],
—Les
plats cuisinés : leurs impératifs et leurs problèmes techniques.
_
Ind. Alim. Agr. (1975) 92 (3) 243—247247
_
PUT H.M.C. & al.
-The mechanism of microbiological leaker sporlage of canned foods.
J. Appl. bact. (1972) 35 (“l) 7—27_
248
_
PUT Henriette m_c_ & al.
—Mechanism of microbiological leaker sporlage of canned foods : bro—
physical aspects.
J. of Food Protec. (1980) 43 (6) 488—497“
230
-
ORISHICH KP.
—
Our experience in introducing complex mechanization.
Rybnoe Khozyaîstvo — Moscou (1958) 34 (7) 43—49.
231
—
PACKER C.J.K.& a].
—Calculation of temperature measurement errors in thermocouples in
convection heating cans.
J. of Food Sci.(1974) 39, 739—743.
232
—
PAGANUZZI V.
—Analisi della frazione sterolica
dell
olio
di
oliva
di
copertura delle
conserve ittiche.
Riv. ital. delle Sostanze grasse (1983) 60 (3) 116—124.
233
—
PASTORIA L. & al.
—
Pardeamiento de pesoado blanco durante la esterizacion.
5ème Rencontre du C.I.P.C. PARIS (1980) 89-96.
234 — PERKIN A.G. & al.
—Thermal death kinetics of Bacillus stearothermophilus spores at ultra—
high temperatures. II — Effect of heating period on experimental
result.
'
J. of Food Technol. (1977) 12, 131—148.
235
—
PENSO G.
—
Les produits de la pêche.
Ed. Vigot Fres Paris (1953) 336—349.
236
—
PEROVIC V.
—
Conserves de pâté de sardines.
Trav. et Doc. n° 18 Nov. 1975.
237
—
PERKINS W.E. & al.
—lnfluence of
the
2
value
of
Clostridium botulinum on
the
accuracy
of process calculations.
J. of Food Sci. (1975) 40, 1189—1192.
238
—
PFLUG I.J. & al.
—A review of 2 and F values used to
ensure
the safety of low—acid
canned food.
Food Technol. (1978) 32 (6) 63—70.
239
—
PFLUG I.J. & al.
—Converting an F—value determined on the basis of one z—value to
an F—value determined on the basis of a second z—value.
J. of Food Sci. (1980) 45 (1) 35—41.
240
—
PFLUG I.J.& al.
—Performance
of
bacterial
spores
in
a
carrier
system
in
measuring
FÛ—value
delivered to cans of food heated in a steritort.
J. of Food Sci. (1980) 45 (4) 940—945.
241
_
PINEL M,
—Optimisation des barèmes de stérilisation et conséquences technolo—
giques.
A.D.R.I.A. (1980) 7 (3) 6—15.
242
—
POSPELOV.YU.V. & al.
—
Vacuum nozzle for eviscerating fish.
URSS Patent SU 1 026 744 A (1983).
243
_
POULTER N_H_ &
—Acceptability of a canned pate product based on some Gulf of Cali—
TREVINO J.E.
fornia shrimp by—catch fish.
J. of Food Technol. (1983) 18 (3) 361—370.
243b — POULTER R.G. & al.
—
Heat stability of fish muscle proteins.
J. of Food Technol. (1985) 20 (2) 203—217.
244
_
POWRIE W.D. & al.
—Browming reaction systems as sources of mutagens and modulators
Carcinogens & Mutagens in the Environment (1982) 1, 121-133.
245
_
PRUDHOMME H.
—Les
plats cuisinés : des spécialités gastronomiques fabriquées
industriellement.
Ind. Alim. Agr. (1974) 91 (4) 369-376—
246
__
PRUDHOMME ],
—Les
plats cuisinés : leurs impératifs et leurs problèmes techniques.
_
Ind. Alim. Agr. (1975) 92 (3) 243—247247
_
PUT H.M.C. & al.
-The mechanism of microbiological leaker sporlage of canned foods.
J. Appl. bact. (1972) 35 (“l) 7—27_
248
_
PUT Henriette m_c_ & al.
—Mechanism of microbiological leaker sporlage of canned foods : bro—
physical aspects.
J. of Food Protec. (1980) 43 (6) 488—497“