XVI
287
—
STERSKY A. & al.
—Food poisoning associated with post process leakage (PPL) in canned
foods.
J. of Food Protec. (1980) 43 (6) 465—476.
288
—
STRONSKAYA l.P. & al.
\
—
Continuous sterilizer used on fish processing boards.
Rybnoe Khozyaistvo (1983) 3 (65—66).
288b — STUMBO C.R.
—
Thermobacteriology in food processing
Academic Press Cy London (1973)
289
—
TAGUCHl T. & al.
—Changes in quality of canned tune during long—term storage.
Bull. Jap. Soc. Sci. Fisheries (1982) 48 (6) 855—859.
290
—
TAKACS J.
—Berechnung der Erhitzungswerte (F. Werte) für Fleischkonserven.
Die Fleischwirtsch. (1969) 49 (7) 877, (8) 1042, (9) 1166.
291
—
TANAKA M. & al.
—
Glucose level of canned sardines.
Bull. Japan. Soc. Fisheries (1983) 49 (7) 1155.
292
—
TANlKAWA E. & a].
—
Heat processing of shellfish.
in "Fish as Food" BORGSTROM G., Academic Press, New—York (1965)
Vol. IV, 305—337.
293
—
TARR H.L.A.
—
Changes in nutritive value trought handling and processing
procedures.
in "Fish as Food" BORGSTROM G. — Academic Press New—York (1962)
Vol. ll, 235—266.
294 — TATlNl S.R.
—
Thermal stability of enterotoxins in food.
J. Milk Food Technol. (1976) 39 (6) 432—438.
295
—
TElXEIRA A.A. & al.
—
Experimental evaluation of mathematical and computer models for
thermal process evaluation.
J. of Food Sci. (1975) 40, 653—655.
296
—
THOMSON A.B. & al.
—The analysis of a range of non—volatile constituents of cooked
haddock
(Gadus aeglefinus) and the influence of these on flavour.
_
in "Advances in fish science and technology" CONNELL J.J.
Ed. Fishing News Books Ltd, Farnham, (1980) 484—488.
297
—
THORNE S.N.
—
Heat processing of canned foods in fluidized beds.
Australian Food Manuf. (1972) 19, 12—14, et
Food Technol. in Australia (1972) 24 (3) 132—133.
298
—
THUERY J.
—
Les micro—ondes et leurs effets sur la matière.
Ed. Techn. & Docum., Paris (1983).
299
—
THUILLOT M.L. & al.
—
Contribution à
l'étude
de
la
stérilisation
des
conserves
de
sardines
(Clupea pilchardus) à l'huile en boîtes de grand format
Ann. Inst. Pasteur, Lille (1964) 15, 145—155.
300
—THUILLOT M.L. & al.
—A propos de la thermorésistance de Staphylococcus aureus dans
l‘huile.
Ann. lnst. Pasteur, Lille (1968) 19, 153—158.
301
—
TlCHl—VANGANA J.Z. & al.
—
Lipid oxidation in cooked fish muscle.
lrish J. of Food Sci. & Technol. (1982) 6 (2) 157—164.
302
—
TOISHI T. & al.
-—
Food applications of microwave heating.
New Food Industry (1982) 24 (6) 12—17.
303 — TOOLEY P.]. & al.
—Effect of deep fat frying on the availability of lysine in fish fillets.
J. of Food Technol. (1974) 9 (2) 247—253.
303b — TOOM P.M. & al.
—
Identification of fish species by isoelectric focusing.
in "Chemistry & Biochemistry of marine food products" Avi Pub]. Cy.
Westport (1982) 51—54.
304
—
TORQUAT (de) M.
'
—
La conserve de poissons face à ses approvisionnements.
Marché du poisson (1970) 83 (9) 13—15.
305
—
TORQUAT (de) M.
—Rapport sur l'activité de l'industrie des conserves de poissons en 1975.
Chambre
Syndicale Nationale des lndustries de la conserve (1975)
306
—
TOYO—O TAKAHASHI
—
Squid meat and its processing.
’
_
in "fish as Food" BORGSTROM G., Academic Press, New—York (1965)
Vol. lV, 339—354.
'
307
—
UNO J.
—
Correction factor of come—up heating based on critical point in a
cylindrical can of heat conduction food.
]. nf fond ‘%pi (1%nl ns (m nm nm
287
—
STERSKY A. & al.
—Food poisoning associated with post process leakage (PPL) in canned
foods.
J. of Food Protec. (1980) 43 (6) 465—476.
288
—
STRONSKAYA l.P. & al.
\
—
Continuous sterilizer used on fish processing boards.
Rybnoe Khozyaistvo (1983) 3 (65—66).
288b — STUMBO C.R.
—
Thermobacteriology in food processing
Academic Press Cy London (1973)
289
—
TAGUCHl T. & al.
—Changes in quality of canned tune during long—term storage.
Bull. Jap. Soc. Sci. Fisheries (1982) 48 (6) 855—859.
290
—
TAKACS J.
—Berechnung der Erhitzungswerte (F. Werte) für Fleischkonserven.
Die Fleischwirtsch. (1969) 49 (7) 877, (8) 1042, (9) 1166.
291
—
TANAKA M. & al.
—
Glucose level of canned sardines.
Bull. Japan. Soc. Fisheries (1983) 49 (7) 1155.
292
—
TANlKAWA E. & a].
—
Heat processing of shellfish.
in "Fish as Food" BORGSTROM G., Academic Press, New—York (1965)
Vol. IV, 305—337.
293
—
TARR H.L.A.
—
Changes in nutritive value trought handling and processing
procedures.
in "Fish as Food" BORGSTROM G. — Academic Press New—York (1962)
Vol. ll, 235—266.
294 — TATlNl S.R.
—
Thermal stability of enterotoxins in food.
J. Milk Food Technol. (1976) 39 (6) 432—438.
295
—
TElXEIRA A.A. & al.
—
Experimental evaluation of mathematical and computer models for
thermal process evaluation.
J. of Food Sci. (1975) 40, 653—655.
296
—
THOMSON A.B. & al.
—The analysis of a range of non—volatile constituents of cooked
haddock
(Gadus aeglefinus) and the influence of these on flavour.
_
in "Advances in fish science and technology" CONNELL J.J.
Ed. Fishing News Books Ltd, Farnham, (1980) 484—488.
297
—
THORNE S.N.
—
Heat processing of canned foods in fluidized beds.
Australian Food Manuf. (1972) 19, 12—14, et
Food Technol. in Australia (1972) 24 (3) 132—133.
298
—
THUERY J.
—
Les micro—ondes et leurs effets sur la matière.
Ed. Techn. & Docum., Paris (1983).
299
—
THUILLOT M.L. & al.
—
Contribution à
l'étude
de
la
stérilisation
des
conserves
de
sardines
(Clupea pilchardus) à l'huile en boîtes de grand format
Ann. Inst. Pasteur, Lille (1964) 15, 145—155.
300
—THUILLOT M.L. & al.
—A propos de la thermorésistance de Staphylococcus aureus dans
l‘huile.
Ann. lnst. Pasteur, Lille (1968) 19, 153—158.
301
—
TlCHl—VANGANA J.Z. & al.
—
Lipid oxidation in cooked fish muscle.
lrish J. of Food Sci. & Technol. (1982) 6 (2) 157—164.
302
—
TOISHI T. & al.
-—
Food applications of microwave heating.
New Food Industry (1982) 24 (6) 12—17.
303 — TOOLEY P.]. & al.
—Effect of deep fat frying on the availability of lysine in fish fillets.
J. of Food Technol. (1974) 9 (2) 247—253.
303b — TOOM P.M. & al.
—
Identification of fish species by isoelectric focusing.
in "Chemistry & Biochemistry of marine food products" Avi Pub]. Cy.
Westport (1982) 51—54.
304
—
TORQUAT (de) M.
'
—
La conserve de poissons face à ses approvisionnements.
Marché du poisson (1970) 83 (9) 13—15.
305
—
TORQUAT (de) M.
—Rapport sur l'activité de l'industrie des conserves de poissons en 1975.
Chambre
Syndicale Nationale des lndustries de la conserve (1975)
306
—
TOYO—O TAKAHASHI
—
Squid meat and its processing.
’
_
in "fish as Food" BORGSTROM G., Academic Press, New—York (1965)
Vol. lV, 339—354.
'
307
—
UNO J.
—
Correction factor of come—up heating based on critical point in a
cylindrical can of heat conduction food.
]. nf fond ‘%pi (1%nl ns (m nm nm