66 - BREMNER H-A- et al.
—
Eîfe|cts
on quality attributes of holding rock lobsters in slush ice before
a1 ing.
J. of Food Sci. (1980) 45 (3) 657-660.
67 - BREMNER H.A. et al.
-
Spoilage of vacuum—packed chili-stored scallops with added lactobacilli.
Food Technol. in Australia (1983) 35 (6) 284-287.
68 - BREMNER H.A. et al.
-
Effect of potassium sorbate on refrigerated storage of vacum-packed
scallops.
). of Food Sci. (1983) 48 (4) 1042-1047.
69 - BREMNER H.A et al.
—
Tropical species from the nord-westshelf of Australia : sensory assesment
and acceptability of fish stored on ice.
FAO Fisheries Report (1985) 317 (suppl.) 41-53.
6% - BREMNER H.A.
-
Chill-storage trials on three species of scampi.
Lebensm. Wissens. und Technologie (1988) 21 (5) 275-283.
69c- BREMNER H.A.
-
Frozen storage trials on three species of scampi.
Lebensm. Wissens. und Technologie (1988) 21 (5) 284—287.
70 - BROCH-DUE M.
-
Oxidation of lipids in different products from capelin and herring during
frozen storage.
Proc. 6th. Int. Cong. Food Sci. and Technol. (1983) 1,74.
71 — BRUN P. et al.
—
Les conserves de poisson.
Alim. et Vie. (1961) 49 (7 à 9) 171-177.
72 - BRUNNER K.K.
-
Het kwaliteitsverloop van diepgevroren vis en visprodukten in relatie tot
de bewaartemperatur en verpakkingsmethode.
Voedingsmiddelentechnologie (1983) 16 (20) 75-79
et Koeltechnick-Klimaatregeling (1983) 76 (9) 190-194 et (1984) 77
(10) 249-253.
73 - BRUNNER K.K.
-
De consistentie van diepgevroren ontgraat wijtinggehakt, al dan niet
verwerkt in een kant en klaar produkt.
Voedingsmiddelentechnologie (1987) 20 (3) 25-29.
74 — BUCHOLZ S.B. et al.
—
Immersion freezing of fish in dichlorodifluoromethane.
]. of Food Sci. (1972) 37, 416—419.
75 - BUCK E.M. et al.
-
Changes in texture and flavor of red hal
]. of Food Sci. (1986) 51 (4) 1063-1064.
76 - BURESI M.
-
Les moyens de transport terrestre des produits surgelés.
Rev. Prat. du Froid (1972) 25 (308) 37-39.
77 — BURTJ.R.
—
Changes in sugar phosphate and lactate concentration in trawled cod
(Gadus callaries) muscle during frozen storage.
]. Sci. et Food. Agr. (1971) 22 (10) 536—539.
78 — BURT J.R. et al.
—
Technological investigations into Cape hake -l-Chilling at sea for freezing
ashore.
]. of Food Technol. (1974) 9 (2) 223—233.
_
79 - BUTTlAUX R.
-
Microbiologie et décongélation.
‘
Rev. Gén. du Froid (1973) 64 (6) 591-592.
_
80 - BUTTKUS H.
-
Accelerated denaturation of myosin in frozen SOlUÎÎ0n). of Food Sci. (1970) 35 (5) 558—562.
-
-
'
lès.
81 — CAMPELLO |:_
_
_
-
Bacter10logre des produ1ts
de la mer conge
‘
Rev. Gén. du Froid (1970) 61 (11) 1445-1459-
—
Eîfe|cts
on quality attributes of holding rock lobsters in slush ice before
a1 ing.
J. of Food Sci. (1980) 45 (3) 657-660.
67 - BREMNER H.A. et al.
-
Spoilage of vacuum—packed chili-stored scallops with added lactobacilli.
Food Technol. in Australia (1983) 35 (6) 284-287.
68 - BREMNER H.A. et al.
-
Effect of potassium sorbate on refrigerated storage of vacum-packed
scallops.
). of Food Sci. (1983) 48 (4) 1042-1047.
69 - BREMNER H.A et al.
—
Tropical species from the nord-westshelf of Australia : sensory assesment
and acceptability of fish stored on ice.
FAO Fisheries Report (1985) 317 (suppl.) 41-53.
6% - BREMNER H.A.
-
Chill-storage trials on three species of scampi.
Lebensm. Wissens. und Technologie (1988) 21 (5) 275-283.
69c- BREMNER H.A.
-
Frozen storage trials on three species of scampi.
Lebensm. Wissens. und Technologie (1988) 21 (5) 284—287.
70 - BROCH-DUE M.
-
Oxidation of lipids in different products from capelin and herring during
frozen storage.
Proc. 6th. Int. Cong. Food Sci. and Technol. (1983) 1,74.
71 — BRUN P. et al.
—
Les conserves de poisson.
Alim. et Vie. (1961) 49 (7 à 9) 171-177.
72 - BRUNNER K.K.
-
Het kwaliteitsverloop van diepgevroren vis en visprodukten in relatie tot
de bewaartemperatur en verpakkingsmethode.
Voedingsmiddelentechnologie (1983) 16 (20) 75-79
et Koeltechnick-Klimaatregeling (1983) 76 (9) 190-194 et (1984) 77
(10) 249-253.
73 - BRUNNER K.K.
-
De consistentie van diepgevroren ontgraat wijtinggehakt, al dan niet
verwerkt in een kant en klaar produkt.
Voedingsmiddelentechnologie (1987) 20 (3) 25-29.
74 — BUCHOLZ S.B. et al.
—
Immersion freezing of fish in dichlorodifluoromethane.
]. of Food Sci. (1972) 37, 416—419.
75 - BUCK E.M. et al.
-
Changes in texture and flavor of red hal
]. of Food Sci. (1986) 51 (4) 1063-1064.
76 - BURESI M.
-
Les moyens de transport terrestre des produits surgelés.
Rev. Prat. du Froid (1972) 25 (308) 37-39.
77 — BURTJ.R.
—
Changes in sugar phosphate and lactate concentration in trawled cod
(Gadus callaries) muscle during frozen storage.
]. Sci. et Food. Agr. (1971) 22 (10) 536—539.
78 — BURT J.R. et al.
—
Technological investigations into Cape hake -l-Chilling at sea for freezing
ashore.
]. of Food Technol. (1974) 9 (2) 223—233.
_
79 - BUTTlAUX R.
-
Microbiologie et décongélation.
‘
Rev. Gén. du Froid (1973) 64 (6) 591-592.
_
80 - BUTTKUS H.
-
Accelerated denaturation of myosin in frozen SOlUÎÎ0n). of Food Sci. (1970) 35 (5) 558—562.
-
-
'
lès.
81 — CAMPELLO |:_
_
_
-
Bacter10logre des produ1ts
de la mer conge
‘
Rev. Gén. du Froid (1970) 61 (11) 1445-1459-