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267
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—Relatives roles of the head and tai] portions of the molecule in heat
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J. of Food Sci. (1981) 46 (5) 1412—1418.
268
—
SAMEJIMA K- & a].
—Scanning calorimetric studies on thermal denaturation of myosin and
its subfragments.
Agric. Bio. Chem. (1983) 47 (10) 2373—2380.
.
269
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—
Standardization of canning procedures for roundscad.
NSTA Techno]. ]. (1982) 7 (2) 23—34.
270
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SAUR]N W. & a].
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5ème Rencontre du C.].P.C., 3 rue Logelbach Paris (1980) 129-138.
271
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process development and quality evaluation.
]. of Food Sci. (1983) 48 (2) 364—369.
272
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SEGNER W.P.
'
'
—Mesophilic aerobic spore forming bacteria in the spoilage of low—acid
canned foods.
Food Techno]. (1979) 33 (1) 55—59—80.
273
—
SENHAJ] A.F. & a].
—
Protection
des
microorganismes par les matières grasses au cours
des traitements thermiques.
]nd. Alim. Agr. (1975) 92 (6) 611—617 et (1976) 93 (1) 13—21.
274
—
SHULTZ L.M. & a].
—Determination of the thermal death
time
of
vibrio
cholerae
in
Blue
crabs (Callinectes sapidus)
J. of Food Protec. (1984) 47 (1) 4—6, 10.
275
—
S]EGEL D.G. & a].
—lonic, pH and temperature effects on the binding ability of myosin.
J. of Food Sci. (1979) 44 (6) 1686—1689.
276
—
S]ELAFF H. & a].
—
Wärmerbehandlung von Lebensmitteln.
Lebensmittelindustrie (1984) 31 (3) 109—112.
277
—
S]KORSK] Z.E.
—
Structure en proteins of fish ans shellfish — Part 2
in “Advances in fish science and technology" CONNELL J.].
Ed. Fishing New Books Ltd Farnham (1980) 78—85.
278
—
SLABY B.M. & a].
—Effect of preprocess holding on the quality of canned maine sardines.
]. of Food Sci. (1978) 43 (4) 1172—1176.
279
—
SLAV]K N. & a].
—Undesimable outer surface changes on meat cans during thermal
processing.
Technologija Mesa (1984) 25 (1) 10—12.
280
—
SNOWDEN J.M. & a].
—
A
morphologica] and biochemical examination of the hydrothermal
denaturation of collagen.
Meat Science (1978) 2 (1) 1—18.
—Teneur en vin blanc et en vinaigre de conserves de poissons marinés.
281
_
SOUDAN F.
Rev.
Trav.
Off.
Sci.
Techn.
P.
Mmes
(1952)
17
(3—4)
9—16.
282
_
SOUVERAIN m,
—Les
additifs dans les
denrées
alimentaires, problèmes réglementaires
et internationaux.
Sess.
Et.
Prob].
Hyg. & Microb. Alim. (1970) Rennes — E.N. Santé
Publique.
'
283
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STANSBY M.E.
_
]ndustria] Fisher)’ TechnologyReinhold Pub]. Corp. Londres (1963)
-
Le traitement des produits biologiques alimentaires par les micro—onde5.
284
_
STARON
& 8L
ind. Alim. Agr. (1980) 97 (12) 1305—1312.
285
_
STENSTRÜM MD.
G. Academic Press, New—York (1965)
Vol. ]V 284—290.
286
_
STEPAN]DUK M.
—Les
perspectives
d'utilisation
des
mvertebres
marins
en
conserverre.
Marché du poisson (1970) 9 (82) 23—