-
La microbiologie des plats cuisinés surgelés.
Surgéiation Fr. (1971) 85 11-12.
203 - GUNN R- et al—
Mass transport characteristics of freeze—drying foods.
Chem. Eng. Proc. Symposium series (1971) 67 (108) 94-101.
204 - GUYOT C.
—
Les nouvelles techniques de conservation.
Coop. Distr. Consom. (1973) 7-8, 1-11.
205 — HAN T.). et al.
-
Lipid peroxidation and phospholipid hydrolysis in fish muscle microsomes
and frozen fish.
]. of Food Sci (1987) 52 294—296—299.
206 - HAN T.]. et al.
—
Correlation between lipid peroxidation and phospholipid hydrolysis in
frozen fish muscle.
). of Food Sci. (1988) 53 (6) 1917-1919.
207 — HAN-CHING L.
—
Le poids net des produits de la mer congelés et giazurés.
La surgéiation (1985) (mars) 13-16.
208 - HANSEN P.
—
Storage life of prepacked wet fish at 0°C -ll— Trout and herring.
). of Food Technol. (1972) 7 (1) 21-26.
209 - HANSEN P.
-
Fish preservation methods.
in «Advances in fish science and Technology» CONNELL i.).
Ed. Fishing News Books Ltd Farnham (1980) 28-31.
210 - HANSON S.\XI.F. et al.
-Observations on the relationship between iipids and protein deterioration.
in «The technology of fish utilization» KREUZER R., Fishing News Ltd
Londres (1965) 111—115.
211 - HAO CHU G. et al.
—
Parameters of texture change in processed fish : myosin denaturation.
). of Texture Studies (1970) 1 (2) 214-222.
212 - HARDY R.
-
Fish lipid -Part 2in «Advances in fish Science and Technology» CONNELL ).).
Ed. Fishing News Books Ltd Farnham (1980) 103-111.
213 - HARVEY R.A. et al.
-
Rapidité de décongélation de blocs de poisson dans l'eau.
Ann. Rep. Fish. ind. Res. inst. (1982) 36 41-42.
214 - HASHIMOTO K. et al.
-
Energy saving in the storage of marine products. i— Changes in colour and
water holding capacity of tuna meat during frozen storage.
Bull. Japan Soc. Sci. Fisheries (1983) 49 (2) 203-206.
215 - HASHIMOTO K. et ai.
—
Quality comroi of gel-forming ability in manufacturing kamaboko —lQuality of frozen surimi and its determination after de freezing.
Bull. Fac. Fisheries; Hokkaido, Univ. (1985) 36 (3) 139-146.
216 - HASHIMOTO A. et ai.
-
Effect of freshness, manufacturing process, and storage period on the
quality of frozen mackerel surimi.
Bull. Faculty of Fisheries, Hokkaido Univ. (1987) 38 (1) 65-73.
-
'
'
'
ffrozen cod : pH effects.
216b — HASTINGS R.
t
i.
-
Differentiel scanning calorrmetry 0
e
a
in inst. int. Froid -Con C2 et D3- Aberdeen (1985) 337—341.
217 - HATÇHER .D. et al.
-
Spike-plate freeze drying.
J
]. of Food Sci (1971) 36. 899—905218 - HAVIGHORST C.R.
-
Cryogenîcs goes to seaFood Engineering int. (1979) 30-32.
219 _ HAWTHORN ] et al
-
Low temperature biology of foods tuffs.
Ed. Pergamon press, Oxford (1968).
Xlli
La microbiologie des plats cuisinés surgelés.
Surgéiation Fr. (1971) 85 11-12.
203 - GUNN R- et al—
Mass transport characteristics of freeze—drying foods.
Chem. Eng. Proc. Symposium series (1971) 67 (108) 94-101.
204 - GUYOT C.
—
Les nouvelles techniques de conservation.
Coop. Distr. Consom. (1973) 7-8, 1-11.
205 — HAN T.). et al.
-
Lipid peroxidation and phospholipid hydrolysis in fish muscle microsomes
and frozen fish.
]. of Food Sci (1987) 52 294—296—299.
206 - HAN T.]. et al.
—
Correlation between lipid peroxidation and phospholipid hydrolysis in
frozen fish muscle.
). of Food Sci. (1988) 53 (6) 1917-1919.
207 — HAN-CHING L.
—
Le poids net des produits de la mer congelés et giazurés.
La surgéiation (1985) (mars) 13-16.
208 - HANSEN P.
—
Storage life of prepacked wet fish at 0°C -ll— Trout and herring.
). of Food Technol. (1972) 7 (1) 21-26.
209 - HANSEN P.
-
Fish preservation methods.
in «Advances in fish science and Technology» CONNELL i.).
Ed. Fishing News Books Ltd Farnham (1980) 28-31.
210 - HANSON S.\XI.F. et al.
-Observations on the relationship between iipids and protein deterioration.
in «The technology of fish utilization» KREUZER R., Fishing News Ltd
Londres (1965) 111—115.
211 - HAO CHU G. et al.
—
Parameters of texture change in processed fish : myosin denaturation.
). of Texture Studies (1970) 1 (2) 214-222.
212 - HARDY R.
-
Fish lipid -Part 2in «Advances in fish Science and Technology» CONNELL ).).
Ed. Fishing News Books Ltd Farnham (1980) 103-111.
213 - HARVEY R.A. et al.
-
Rapidité de décongélation de blocs de poisson dans l'eau.
Ann. Rep. Fish. ind. Res. inst. (1982) 36 41-42.
214 - HASHIMOTO K. et al.
-
Energy saving in the storage of marine products. i— Changes in colour and
water holding capacity of tuna meat during frozen storage.
Bull. Japan Soc. Sci. Fisheries (1983) 49 (2) 203-206.
215 - HASHIMOTO K. et ai.
—
Quality comroi of gel-forming ability in manufacturing kamaboko —lQuality of frozen surimi and its determination after de freezing.
Bull. Fac. Fisheries; Hokkaido, Univ. (1985) 36 (3) 139-146.
216 - HASHIMOTO A. et ai.
-
Effect of freshness, manufacturing process, and storage period on the
quality of frozen mackerel surimi.
Bull. Faculty of Fisheries, Hokkaido Univ. (1987) 38 (1) 65-73.
-
'
'
'
ffrozen cod : pH effects.
216b — HASTINGS R.
t
i.
-
Differentiel scanning calorrmetry 0
e
a
in inst. int. Froid -Con C2 et D3- Aberdeen (1985) 337—341.
217 - HATÇHER .D. et al.
-
Spike-plate freeze drying.
J
]. of Food Sci (1971) 36. 899—905218 - HAVIGHORST C.R.
-
Cryogenîcs goes to seaFood Engineering int. (1979) 30-32.
219 _ HAWTHORN ] et al
-
Low temperature biology of foods tuffs.
Ed. Pergamon press, Oxford (1968).
Xlli