99 - CHOl 5-H' et al.
-
Changes
in cooked odor of Antertic krill during frozen storage.
Agrrc. et Biol. Chem. (1984) 48 (2) 545-547.
-
Studies on the tecture change frozen storage for minced fish product.
J. of the Fischeries Soc. of Taïwan (1984) 11 (1) 37-50,
101 - (HOW (.J. et al.
—
Autoxidation of bluefin tuna myoglobin associated with freezing and
thawing.
J. of Food Sci. (1987) 52 (3) 589-591, 625.
102 - (HOW (.J. et al.
-
Autoxidation of bluefin tuna myoglobin at around freezing point.
Bull. Jap. Soc. of Sci. Fisheries (1988) 54 (3) 473-478.
103 - (HOW (.J. et al.
—
Effect of freezing un thawing on the discoloration of tuna meat.
Bull. Jap. Soc. of Sci. Fisheries (1988) 54 (4) 639—648.
104 - (lARLO AS et al.
-
Storage life of frozen blocks of Patagonian hake (Merluccius hubbsr) filleted
and minced.
J. of Food sd. (1985) 50 (3) 723—726, 758.
105 - (lANI G. et al.
-
The means of distinguishing thawed, frozen fish from fresh chilled fish.
in «The Technology of fish utilization», KREUZER R., Fishing News Ltd,
Londres (1965) 94-97.
106 - CLARK J. et al.
-
(onvective freeze—drying in mixed or layered beds.
Chem. Eng. Proc. Symposium series (1971) 67 (108) 102-111.
107 - (LELAND A.(. et al.
-
Freezing time predictions for different final product temperatures.
). of Food Sci. (1984) 49 (4) 1230-1232.
108 — (LELAND A.(. et al.
-
Assessment of freezing time prediction methods.
-
J. of Food Sci. (1984) 49 (4) 1034—1042.
109 - (OBB B.F. et al.
-
Effect of ice storage on microbiological and chemical changes in shrimp
and melting ice in a model system.
J. of Food Sci. (1976) 41 (1) 29—34.
110 - (OLEMAN (.K. et al.
—
Ultrastructure of fresh, airblast and sodium chloride brine frozen
uncooked blue crab muscle.
J. of Food Sci. (1986) 51 (6) 1398—1401, 1406.
111 - (OLMENERO F.J. et al.
-
A study of the effects of frozen storage on certain functionnal properties
of meat and fish protein.
J. of Food Technol. (1983) 18 (6) 731-737.
112 - (ONNELL J.).
-
The effet of freezing and frozen storage on the proteins of fish muscle.
in «Low temperature biology of foodstuff». HAWTHORN J. et al.
-
Ed. Pergamon press. Oxford (1968).
113 - COOK D_\)(/_ et al.
-
Liquid loss in shucked oyster ((rassostrea virginica) meats during ice
storage.
J. of Food Sci. (1988) 53 (6) 1671-1673, 1683114 - COREY M.L. et al.
-
Influence of frozen storage and phosphate predips on coating adhesion
in breaded fish portions.
J. of Food Sci. (1987) 52 (2) 297—299.
'
frozen cod filiets (Gadus morhua).
115 — (O
_
_
-
Effect of sodium polyphosphat€S on
RM|ER A Et al
Canadian Inst. of Food Sci. and Technol. J. (1987) 20 (4) 222‘228116 - (RAIG ç|__ et al.
-
Rheological properties
of fresh and frozen chum salmon eggs With and
without treatment by cryoprotectants.
J. of Food Sci. (1988) 53 (3) 684-687-
-
Changes
in cooked odor of Antertic krill during frozen storage.
Agrrc. et Biol. Chem. (1984) 48 (2) 545-547.
-
Studies on the tecture change frozen storage for minced fish product.
J. of the Fischeries Soc. of Taïwan (1984) 11 (1) 37-50,
101 - (HOW (.J. et al.
—
Autoxidation of bluefin tuna myoglobin associated with freezing and
thawing.
J. of Food Sci. (1987) 52 (3) 589-591, 625.
102 - (HOW (.J. et al.
-
Autoxidation of bluefin tuna myoglobin at around freezing point.
Bull. Jap. Soc. of Sci. Fisheries (1988) 54 (3) 473-478.
103 - (HOW (.J. et al.
—
Effect of freezing un thawing on the discoloration of tuna meat.
Bull. Jap. Soc. of Sci. Fisheries (1988) 54 (4) 639—648.
104 - (lARLO AS et al.
-
Storage life of frozen blocks of Patagonian hake (Merluccius hubbsr) filleted
and minced.
J. of Food sd. (1985) 50 (3) 723—726, 758.
105 - (lANI G. et al.
-
The means of distinguishing thawed, frozen fish from fresh chilled fish.
in «The Technology of fish utilization», KREUZER R., Fishing News Ltd,
Londres (1965) 94-97.
106 - CLARK J. et al.
-
(onvective freeze—drying in mixed or layered beds.
Chem. Eng. Proc. Symposium series (1971) 67 (108) 102-111.
107 - (LELAND A.(. et al.
-
Freezing time predictions for different final product temperatures.
). of Food Sci. (1984) 49 (4) 1230-1232.
108 — (LELAND A.(. et al.
-
Assessment of freezing time prediction methods.
-
J. of Food Sci. (1984) 49 (4) 1034—1042.
109 - (OBB B.F. et al.
-
Effect of ice storage on microbiological and chemical changes in shrimp
and melting ice in a model system.
J. of Food Sci. (1976) 41 (1) 29—34.
110 - (OLEMAN (.K. et al.
—
Ultrastructure of fresh, airblast and sodium chloride brine frozen
uncooked blue crab muscle.
J. of Food Sci. (1986) 51 (6) 1398—1401, 1406.
111 - (OLMENERO F.J. et al.
-
A study of the effects of frozen storage on certain functionnal properties
of meat and fish protein.
J. of Food Technol. (1983) 18 (6) 731-737.
112 - (ONNELL J.).
-
The effet of freezing and frozen storage on the proteins of fish muscle.
in «Low temperature biology of foodstuff». HAWTHORN J. et al.
-
Ed. Pergamon press. Oxford (1968).
113 - COOK D_\)(/_ et al.
-
Liquid loss in shucked oyster ((rassostrea virginica) meats during ice
storage.
J. of Food Sci. (1988) 53 (6) 1671-1673, 1683114 - COREY M.L. et al.
-
Influence of frozen storage and phosphate predips on coating adhesion
in breaded fish portions.
J. of Food Sci. (1987) 52 (2) 297—299.
'
frozen cod filiets (Gadus morhua).
115 — (O
_
_
-
Effect of sodium polyphosphat€S on
RM|ER A Et al
Canadian Inst. of Food Sci. and Technol. J. (1987) 20 (4) 222‘228116 - (RAIG ç|__ et al.
-
Rheological properties
of fresh and frozen chum salmon eggs With and
without treatment by cryoprotectants.
J. of Food Sci. (1988) 53 (3) 684-687-