L’industrie Alimentaire Halieutique. Vol. IV - L'utilisation du froid.
___—M
50 _ BOEH—OCANSEY O.
-
Effects of vacuum and atmospheric freeze-drying on quality of shrimp,
turkey flesh and carrot samples.
). of Food Sci. (1984) 49 (6) 1457-1461.
51 - BOGGESS TS. et al.
-
Storage stability of commercially prepared and frozen pond—raised
channel catfish.
). of Food Sci. (1971) 36 969—973.
52 - BOKALLY S.R.
-
Appréciation de l'état de fraîcheur du poisson : étude de l'influence de
certains traitements (trempage, lavage, congélation) sur les variations de
l’ABVT.
Mémoire ENSA (ISPA) Rennes (1987).
53 - BONNAUD P.
-
La conservation du germon à bord, il faut trouver d‘autres méthodes.
France Pêche (1977) (218) 31—32.
54 - SOON D.D.
-
Discoloration in processed crabmeat. A review.
). of Food Sci. (1975) 40 756—761.
55 - SOON D.
-
Coloration in bivalves - A review.
). of Food Sci. (1977) 42 (4) 1008—1015.
56 - BORDERIAS A.]. et al.
-
Stabiliy of whole, filleted, and minced trout (Salmon irideus Gibb) during
frozen storage.
). of Food Biochem. (1982) 6 (3) 187—195.
57 - BORDERIAS A.]. et al.
—
El musculo de pescado : conservacion a baja temperaturas.
Inst. del Frio. Univ. Madrid (1987).
Alimentaria (1987) Mai, 25-29.
58 - BORDERIAS A.]. et al.
Parameters affecting viscosity as a quality control for frozen fish.
Marine fisheries Review, Nat Ocean and Ocean. Admin. (1985) 47 (4)
43-45.
59 - BORDERIAS A.). et al.
—=
Modifications du collagène du tissu musculaire de poisson congelé,
pendant la conservation.
inst. int. Froid. (Con Cz,
Aberdeen (1985) 4 84-92.
60 - BRRESEN T. et al.
-
Dénaturation des protéines sarcoplasmiques au cours de l'entreposage du
poisson à l‘état congelé.
ln Inst. Int. Froid (Con CZ,
Aberdeen (1985) 4 71-77.
61 - BOTTAJ.R. et al.
—
Chemical and sensory assessment of nonspawning capelin (Mallotus
villosus) subjected to long term frozen storage.
]. of Food Sci. (1983) 48 (5) 1512-1515, 1536.
62 - BO‘ITINO N.R. et al.
—
Fatty acid stability of Gulf of Mexico brown shrimp (Penaeus aztecus) held
on ice and in frozen-storage.
]. of Food Sci. (1979) 44 (6) 1778-1779.
63 - BOVIS
-
Utilisation à domicile des produits surgelés.
in «Distribution et utilisation de produits frais, réfrigérés, congelés et
surgelés».
APRIA - Journée d'Etudes de l’AFF (1979) 109—113.
64 - BRAMSNAES F.
-
Handling of fresh Fish.
in «Fish as Food», BORGSTROM G., Academic Press. New—York (1965)
Vol. IV, 1-56.
-
Mechanically separated fish flesh from Australian species. A summary Of
results of storage trials.
Food Technol. in Australia (1978) 30 (10) 393-401.
IV
___—M
50 _ BOEH—OCANSEY O.
-
Effects of vacuum and atmospheric freeze-drying on quality of shrimp,
turkey flesh and carrot samples.
). of Food Sci. (1984) 49 (6) 1457-1461.
51 - BOGGESS TS. et al.
-
Storage stability of commercially prepared and frozen pond—raised
channel catfish.
). of Food Sci. (1971) 36 969—973.
52 - BOKALLY S.R.
-
Appréciation de l'état de fraîcheur du poisson : étude de l'influence de
certains traitements (trempage, lavage, congélation) sur les variations de
l’ABVT.
Mémoire ENSA (ISPA) Rennes (1987).
53 - BONNAUD P.
-
La conservation du germon à bord, il faut trouver d‘autres méthodes.
France Pêche (1977) (218) 31—32.
54 - SOON D.D.
-
Discoloration in processed crabmeat. A review.
). of Food Sci. (1975) 40 756—761.
55 - SOON D.
-
Coloration in bivalves - A review.
). of Food Sci. (1977) 42 (4) 1008—1015.
56 - BORDERIAS A.]. et al.
-
Stabiliy of whole, filleted, and minced trout (Salmon irideus Gibb) during
frozen storage.
). of Food Biochem. (1982) 6 (3) 187—195.
57 - BORDERIAS A.]. et al.
—
El musculo de pescado : conservacion a baja temperaturas.
Inst. del Frio. Univ. Madrid (1987).
Alimentaria (1987) Mai, 25-29.
58 - BORDERIAS A.]. et al.
Parameters affecting viscosity as a quality control for frozen fish.
Marine fisheries Review, Nat Ocean and Ocean. Admin. (1985) 47 (4)
43-45.
59 - BORDERIAS A.). et al.
—=
Modifications du collagène du tissu musculaire de poisson congelé,
pendant la conservation.
inst. int. Froid. (Con Cz,
Aberdeen (1985) 4 84-92.
60 - BRRESEN T. et al.
-
Dénaturation des protéines sarcoplasmiques au cours de l'entreposage du
poisson à l‘état congelé.
ln Inst. Int. Froid (Con CZ,
Aberdeen (1985) 4 71-77.
61 - BOTTAJ.R. et al.
—
Chemical and sensory assessment of nonspawning capelin (Mallotus
villosus) subjected to long term frozen storage.
]. of Food Sci. (1983) 48 (5) 1512-1515, 1536.
62 - BO‘ITINO N.R. et al.
—
Fatty acid stability of Gulf of Mexico brown shrimp (Penaeus aztecus) held
on ice and in frozen-storage.
]. of Food Sci. (1979) 44 (6) 1778-1779.
63 - BOVIS
-
Utilisation à domicile des produits surgelés.
in «Distribution et utilisation de produits frais, réfrigérés, congelés et
surgelés».
APRIA - Journée d'Etudes de l’AFF (1979) 109—113.
64 - BRAMSNAES F.
-
Handling of fresh Fish.
in «Fish as Food», BORGSTROM G., Academic Press. New—York (1965)
Vol. IV, 1-56.
-
Mechanically separated fish flesh from Australian species. A summary Of
results of storage trials.
Food Technol. in Australia (1978) 30 (10) 393-401.
IV