XVII
307b — VALLET
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La
Rapport de stage ° lFREMER — Nantes (1976),
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Studies on the oil of sardines from the spanish market and of covering
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Fish canning.
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Vol° lVy
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J°
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Off.
Anal°
Chemists
(198&)
67
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999—1007…
311
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VARMA P°R°G° &
—@uality changes and shelf life of pearl
mullet
and Tilapia during
storage at ambient temperature and in icea
_—
J° of Food Sci. &
India (1983) 20 (5) 219—222
312
—
VAS l<°
—
Problems in thermal processing°
Appl., Bach (1970) 33., 157—166…
313
—
VELLAUD M.,
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La valorisation des déchets de conserverie°
5ème Rencontre du
Paris (1980) 65—68.
31&
—
VlNTERS
&
—
Thermal process evaluation by programmable computer calculator.
Food Technology (1975) 29 (3)
315
_,
VUATAZ
—Some points of methodology in multidimensional data analysis as
applied to sensory evaluatiom
Nestlé
News (1976—77), 57—71.
316
—
WANG
& al.,
—
Thermodynamic evaluation of microbial growth…
Biotechnol° and Bioeng. (1976) 18 (12)
317
»—
WARD
&
—The
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of
uwpasteurized and pasteurized
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]. of Food Sci° (1977) 42 (3) 597—600.
318
—
WARD
&
—
The effect of cooking temperature and applied pressure on the release
or
liquor from
J,
Agra (1977) 28 (10) 9a1-947.
319
—
WARD D.,R, &
—
Processing technologies and their effects on microbiological properties.
thermal processing efficiency, and yield of blue
Marine Fisheries Review,
Ocean & Alim, Adrm
(1983) 45 (7—8—9)
38—4L3°
320
—
WARD D.R., & al,
—Determination of equivalent processes for the pasteurization of crab—
meat in cans and flexible pouchea
J… of Food
(1984) 49 (a) 1003-1004°
321
—
WARNE A.,D., & al.,
—The
influence of
thermal processing severity on“ the yield and
texture of canned abalone (…)
Food Technol° in Australia (1982) 34 (10)
322
——
WATERS & al.,
—
Blueing of processed crab meat.
Fisch
Research (1970) 6 (4)
323
-—
WlBERG C° & al,
—
Shelf—life prepacl
_
WILLIAMS
& al.,
—
Lifestyle and cancer
Carcinogens
&
Mutagens in the Environnement (1982) 1
53—5ü.
325
_
W|NDSOR M° al.,
—Chemical preservation
of
industrial fish : new preservatrves mixtures.
J° of Sci., Food
(197A) 25 993—1005.
326
_
WU
&
—Denaturation of plants proteins
related to functionality and food
applications.
1. of Food
39 (2)
m7
_
WU M£., & al…
-Thermal transitions of actomyosrn andsurrmi prepared
from
“\il{îlfil(‘
croacl
_
_
328
_
wu
& al,
—Rigidity
and viscositr changes of Cf08Cl
gelation.
J., of Food Sci.
l—l9, 25'
.
_
…i
329
_
WU M.C, &
_
Thermal transitions of admwed starch—fish prolr Ill .>_\s rm, ………_,
l., of Food Sci. (1985) 50 …
307b — VALLET
-
La
Rapport de stage ° lFREMER — Nantes (1976),
308
-—
VALLS PALLES C., & al°
—
Studies on the oil of sardines from the spanish market and of covering
oil of canned sardines
.,
l — Fatty acid composition of canned sardines.
Annales de Bromatologia (1983) 35 (2)
309
—
VAN DEN BRÛEK (LM—l.,
—
Fish canning.
in “Fish as Food" BORGSTROM G° — Academic Press New—York (1965)
Vol° lVy
310
—
VANDERSLlCE
al…
—Liquid chromatographic determination of vitamin B 6 in
J°
of
of
Off.
Anal°
Chemists
(198&)
67
(5)
999—1007…
311
-—
VARMA P°R°G° &
—@uality changes and shelf life of pearl
mullet
and Tilapia during
storage at ambient temperature and in icea
_—
J° of Food Sci. &
India (1983) 20 (5) 219—222
312
—
VAS l<°
—
Problems in thermal processing°
Appl., Bach (1970) 33., 157—166…
313
—
VELLAUD M.,
—
La valorisation des déchets de conserverie°
5ème Rencontre du
Paris (1980) 65—68.
31&
—
VlNTERS
&
—
Thermal process evaluation by programmable computer calculator.
Food Technology (1975) 29 (3)
315
_,
VUATAZ
—Some points of methodology in multidimensional data analysis as
applied to sensory evaluatiom
Nestlé
News (1976—77), 57—71.
316
—
WANG
& al.,
—
Thermodynamic evaluation of microbial growth…
Biotechnol° and Bioeng. (1976) 18 (12)
317
»—
WARD
&
—The
microflora
of
uwpasteurized and pasteurized
crabmeat.
]. of Food Sci° (1977) 42 (3) 597—600.
318
—
WARD
&
—
The effect of cooking temperature and applied pressure on the release
or
liquor from
J,
Agra (1977) 28 (10) 9a1-947.
319
—
WARD D.,R, &
—
Processing technologies and their effects on microbiological properties.
thermal processing efficiency, and yield of blue
Marine Fisheries Review,
Ocean & Alim, Adrm
(1983) 45 (7—8—9)
38—4L3°
320
—
WARD D.R., & al,
—Determination of equivalent processes for the pasteurization of crab—
meat in cans and flexible pouchea
J… of Food
(1984) 49 (a) 1003-1004°
321
—
WARNE A.,D., & al.,
—The
influence of
thermal processing severity on“ the yield and
texture of canned abalone (…)
Food Technol° in Australia (1982) 34 (10)
322
——
WATERS & al.,
—
Blueing of processed crab meat.
Fisch
Research (1970) 6 (4)
323
-—
WlBERG C° & al,
—
Shelf—life prepacl
_
WILLIAMS
& al.,
—
Lifestyle and cancer
Carcinogens
&
Mutagens in the Environnement (1982) 1
53—5ü.
325
_
W|NDSOR M° al.,
—Chemical preservation
of
industrial fish : new preservatrves mixtures.
J° of Sci., Food
(197A) 25 993—1005.
326
_
WU
&
—Denaturation of plants proteins
related to functionality and food
applications.
1. of Food
39 (2)
m7
_
WU M£., & al…
-Thermal transitions of actomyosrn andsurrmi prepared
from
“\il{îlfil(‘
croacl
_
_
328
_
wu
& al,
—Rigidity
and viscositr changes of Cf08Cl
gelation.
J., of Food Sci.
l—l9, 25'
.
_
…i
329
_
WU M.C, &
_
Thermal transitions of admwed starch—fish prolr Ill .>_\s rm, ………_,
l., of Food Sci. (1985) 50 …