L‘Industrie Alimentaire Halieutique. Vol. IV — L‘utilisation du froid.
M
220 - HEATON E.K. et al.
—
Changes in quality of channel cat fish held on ice before and after
processing.
J. of Food Sci. (1972) 37 (6) 841—844.
221 - HEBARD CE. et al.
—
Occurence and significance of TMAO and its derivatives in fish and
shellfish.
in «Chemistry et Biochemistry of marine food products» MARTIN R.E. et
al.
Ed. AVI Publ. Cy, \X/esport (1982) 174-175.
222 - HEEN E. et aI.
'
-
Fish and Shellfish freezing.
in «Fish as Food» BORGSTROM G., Academic Press, New York (1965)V0I.
IV, 355—418.
223 - HENDRIE MS. et al.
-
The relation ship of temperature ot the Shelf life of vacuum packed marine
fish - an interim report.
in Inst. Int. Froid. Con C2 et D3 - Aberdeen (1985) 205-210.
224 - HENRY M.
-
L'apport des technologies nouvelles en matière de distribution des
produits carnés, plats cuisinés et dérivés.
Journées d'Etudes Nutr. Technol. Paris (1978) J 1-10.
225 — HERBERT R.A. et al.
-
Isolation and identification of the volatile sulphides produced during chillstorage of North Sea cod (Gadus morhua). II - Precursors of the volatile
sulphides in spoiling North Sea cod.
J. Sci. Food et Agr. (1975) 26 (8) 1187—1202.
226 - HEWITF M.R.
—
Thawing of frozen fish in water.
Bull. Int. Inst. Refr. (1971) 51 (1) 120—121.
227 — HE\X/ITT M.R.
-
The application of engineering science to fish preservation. Part |.
in «Advances in fish science and technology» CONNELL J.].
Ed. Fishing News Books Ltd Farnham (1980) 175-183.
228 - HING F.S. et al.
-
Stability of fish sausage at low temperature storage.
J. of Food Sci (1972) 37 191—194.
229 - HIREMATH G.G. et al.
-
Experiments on storage of fish in chilled sea water.
Mysore Journal of Agr. Sci (1982) 16 (3) 329-337.
230 - HO M.L et al.
-
Effect of modified ice storage on the self life of shrimp.
Bull. Jap. Soc. of Sci. Fisheries (1986) 52 (3) 479-488.
231 - HOBBS G. et al.
—
The bacteriology of «scampi» (Nephrops norvegicus). III - Effects of
processing.
J. of Food Technol. (1971) 6 (3) 223-251.
232 - HOOD M.A. et al.
-
Effectf of processing and storingoyster meats on concentrations of
indicator bacteria, vibrios and Aeromonas hydrophila.
J. of Food Prot. (1984) 47 (8) 598-601.
233 - HORNIK L.
-
Surgélation cryogénique du thon à Sète.
La Pêche Maritime (1978) 705-706.
234 - HORST J. (Van der) et al.
—
Hazards of food cooling and freezing systems.
KoeItechnick—Klimaatregling (1982) 75 (12) 253—255.
235 — HOUVING H.
-
Energy saving in the frozen fish industry.
in «Thermal Processing et quality of Foods» (1984) 17, 726-728.
-
Measuring the storage of chilled and frozen fish products.
XVIe th. Int. Congress of Refrigeration - Paris (1983) 537-545.
237 ' HOWGATE P—
Approaches
to the definition and measurement of the storage life of
chtlled
and frozen fish : a brief review.
ln Inst. Int. Froid - Con C2 et D3 - Aberdeen (1985) 45-53.
XIV
M
220 - HEATON E.K. et al.
—
Changes in quality of channel cat fish held on ice before and after
processing.
J. of Food Sci. (1972) 37 (6) 841—844.
221 - HEBARD CE. et al.
—
Occurence and significance of TMAO and its derivatives in fish and
shellfish.
in «Chemistry et Biochemistry of marine food products» MARTIN R.E. et
al.
Ed. AVI Publ. Cy, \X/esport (1982) 174-175.
222 - HEEN E. et aI.
'
-
Fish and Shellfish freezing.
in «Fish as Food» BORGSTROM G., Academic Press, New York (1965)V0I.
IV, 355—418.
223 - HENDRIE MS. et al.
-
The relation ship of temperature ot the Shelf life of vacuum packed marine
fish - an interim report.
in Inst. Int. Froid. Con C2 et D3 - Aberdeen (1985) 205-210.
224 - HENRY M.
-
L'apport des technologies nouvelles en matière de distribution des
produits carnés, plats cuisinés et dérivés.
Journées d'Etudes Nutr. Technol. Paris (1978) J 1-10.
225 — HERBERT R.A. et al.
-
Isolation and identification of the volatile sulphides produced during chillstorage of North Sea cod (Gadus morhua). II - Precursors of the volatile
sulphides in spoiling North Sea cod.
J. Sci. Food et Agr. (1975) 26 (8) 1187—1202.
226 - HEWITF M.R.
—
Thawing of frozen fish in water.
Bull. Int. Inst. Refr. (1971) 51 (1) 120—121.
227 — HE\X/ITT M.R.
-
The application of engineering science to fish preservation. Part |.
in «Advances in fish science and technology» CONNELL J.].
Ed. Fishing News Books Ltd Farnham (1980) 175-183.
228 - HING F.S. et al.
-
Stability of fish sausage at low temperature storage.
J. of Food Sci (1972) 37 191—194.
229 - HIREMATH G.G. et al.
-
Experiments on storage of fish in chilled sea water.
Mysore Journal of Agr. Sci (1982) 16 (3) 329-337.
230 - HO M.L et al.
-
Effect of modified ice storage on the self life of shrimp.
Bull. Jap. Soc. of Sci. Fisheries (1986) 52 (3) 479-488.
231 - HOBBS G. et al.
—
The bacteriology of «scampi» (Nephrops norvegicus). III - Effects of
processing.
J. of Food Technol. (1971) 6 (3) 223-251.
232 - HOOD M.A. et al.
-
Effectf of processing and storingoyster meats on concentrations of
indicator bacteria, vibrios and Aeromonas hydrophila.
J. of Food Prot. (1984) 47 (8) 598-601.
233 - HORNIK L.
-
Surgélation cryogénique du thon à Sète.
La Pêche Maritime (1978) 705-706.
234 - HORST J. (Van der) et al.
—
Hazards of food cooling and freezing systems.
KoeItechnick—Klimaatregling (1982) 75 (12) 253—255.
235 — HOUVING H.
-
Energy saving in the frozen fish industry.
in «Thermal Processing et quality of Foods» (1984) 17, 726-728.
-
Measuring the storage of chilled and frozen fish products.
XVIe th. Int. Congress of Refrigeration - Paris (1983) 537-545.
237 ' HOWGATE P—
Approaches
to the definition and measurement of the storage life of
chtlled
and frozen fish : a brief review.
ln Inst. Int. Froid - Con C2 et D3 - Aberdeen (1985) 45-53.
XIV