L’Industrie Alimentaire Halieutique. Vol. IV - L'utilisation du froid.
___—M
187 _ GENNARI M. et al.
-
Changes in aerobic microflora of skin and gills of Mediterranean sardines
(Sardina pilchardus) during storage in ice.
int. ). of Food Microbiology (1988) 6 (4) 341—347.
188 - GERICK K.
—
Mikrobiologische _Untersuchungen von gekochten, geschälten,
tiefgefrorenen Garnelenschwänzen (Shrimps).
Archiv. für Lebensmittelhygiene (1985) 36 (2) 40—43.
189 — GEROMEL E.). et al.
-
La congélation ultra-rapide des aliments par l'azote liquide.
Pêche Maritime (1974) 53 (1155) 418-421.
190 - GIBSON D.M.
-
Predicting the shelf life of packaged fish from conductance measurements.
). of Applied Bacteriology (1985) 58 (5) 465470.
191 - GIDDINGS G.G. etai.
-
A scanning electron microscopy study of effects of processing on
crustacean muscle.
). of Food Sci. (1976) 41 (2) 455-457.
192 - GILL T.A. et al.
-
Textural deterioration of red hake and haddock muscle in frozen storage
as
related to chemical parameters and changes in the myofibrillar
proteins.
). of Food Sci. (1979) 44 (3) 661—667.
193 - GILLESP1E MC et al.
—
Freezing of whole uncooked mud crabs (Scylla serrata).
Food Techno]. in Australia (1983) 35 (8) 370—372.
194 — GILLlES M.T.
-
Fish and shell fish processing.
Ed. NOYES Corp., Londres (1 975), 3-5, 9—12,47—50, 182—183, 222—231,
234—237.
195 - GILLY B. et al.
—
Conserves et surge'lation des produits de la mer : vingt ans d'évolution.
La Pêche Maritime (1986) 65 (1298) 324-331.
196 — GODAVARI BA! S. et al.
—
Effect of freezing and sodium citrate treatment on the associationdissociation of proteins from shrimp (Parapenaeopsis stylifera).
]. of Food Sci. and Technology, india (1987) 24 (5) 243-246.
196b — GODBERJ.S. etai.
-
Textural attributes of mechanically and cryogenically frozen whole
crayfish (Procambarus clarkiz).
). of. Food Sci. (1989) 54 (3) 564—566.
197 - GORDON A.
—
Polyphosphate treatment of fish.
Food Manufacture (1971) 46 (7) 57-58.
198 - GOULD E.
-
Observations on the behavior of some endogenous enzyme systems in
frozen stored fish flesh.
in «The Technology of fish utilisation» KREUZER R. Fishing News Ltd.
Londres (1965) 126-128.
199 ' GRAHAM ]. et al.
-
Belt selection for a continuous air blast freezer.
ln «Advances in fish science and technology» CONNELL J.).
Ed. Fishing News Books Ltd, Farnham (1980) 272-275.
19% ' GRAM L—
Conductance measurement as e method for determination of the
bacteriological and organoleptic quality of chilled fish.
in inst. int Froid Con C2 et D3 - Aberdeen (1985) 261-267.
200 ' GRAM L- et al.
-
Detection of specific spoilage bacteria from fish stored at low (0°C) and
high (20°C) temperatures.
Intern. ). of Food Microb. (1987) 4 (1) 65-72.
201 ' GRON|NGER H“ et al.
—
Functional and morphological changes in processed frozen fish muscle.
). of Food Sci. (1983) 48 (4) 1308-1390.
Xll
___—M
187 _ GENNARI M. et al.
-
Changes in aerobic microflora of skin and gills of Mediterranean sardines
(Sardina pilchardus) during storage in ice.
int. ). of Food Microbiology (1988) 6 (4) 341—347.
188 - GERICK K.
—
Mikrobiologische _Untersuchungen von gekochten, geschälten,
tiefgefrorenen Garnelenschwänzen (Shrimps).
Archiv. für Lebensmittelhygiene (1985) 36 (2) 40—43.
189 — GEROMEL E.). et al.
-
La congélation ultra-rapide des aliments par l'azote liquide.
Pêche Maritime (1974) 53 (1155) 418-421.
190 - GIBSON D.M.
-
Predicting the shelf life of packaged fish from conductance measurements.
). of Applied Bacteriology (1985) 58 (5) 465470.
191 - GIDDINGS G.G. etai.
-
A scanning electron microscopy study of effects of processing on
crustacean muscle.
). of Food Sci. (1976) 41 (2) 455-457.
192 - GILL T.A. et al.
-
Textural deterioration of red hake and haddock muscle in frozen storage
as
related to chemical parameters and changes in the myofibrillar
proteins.
). of Food Sci. (1979) 44 (3) 661—667.
193 - GILLESP1E MC et al.
—
Freezing of whole uncooked mud crabs (Scylla serrata).
Food Techno]. in Australia (1983) 35 (8) 370—372.
194 — GILLlES M.T.
-
Fish and shell fish processing.
Ed. NOYES Corp., Londres (1 975), 3-5, 9—12,47—50, 182—183, 222—231,
234—237.
195 - GILLY B. et al.
—
Conserves et surge'lation des produits de la mer : vingt ans d'évolution.
La Pêche Maritime (1986) 65 (1298) 324-331.
196 — GODAVARI BA! S. et al.
—
Effect of freezing and sodium citrate treatment on the associationdissociation of proteins from shrimp (Parapenaeopsis stylifera).
]. of Food Sci. and Technology, india (1987) 24 (5) 243-246.
196b — GODBERJ.S. etai.
-
Textural attributes of mechanically and cryogenically frozen whole
crayfish (Procambarus clarkiz).
). of. Food Sci. (1989) 54 (3) 564—566.
197 - GORDON A.
—
Polyphosphate treatment of fish.
Food Manufacture (1971) 46 (7) 57-58.
198 - GOULD E.
-
Observations on the behavior of some endogenous enzyme systems in
frozen stored fish flesh.
in «The Technology of fish utilisation» KREUZER R. Fishing News Ltd.
Londres (1965) 126-128.
199 ' GRAHAM ]. et al.
-
Belt selection for a continuous air blast freezer.
ln «Advances in fish science and technology» CONNELL J.).
Ed. Fishing News Books Ltd, Farnham (1980) 272-275.
19% ' GRAM L—
Conductance measurement as e method for determination of the
bacteriological and organoleptic quality of chilled fish.
in inst. int Froid Con C2 et D3 - Aberdeen (1985) 261-267.
200 ' GRAM L- et al.
-
Detection of specific spoilage bacteria from fish stored at low (0°C) and
high (20°C) temperatures.
Intern. ). of Food Microb. (1987) 4 (1) 65-72.
201 ' GRON|NGER H“ et al.
—
Functional and morphological changes in processed frozen fish muscle.
). of Food Sci. (1983) 48 (4) 1308-1390.
Xll