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… inst. Int. Froid — Con C2 et D3 - Aberdeen (1985) 389-401.
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Thawing of fish and fishery products.
De Visserijwereld (1972) 31 (20) 3 p.
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Texture changes of frozen stored cod and ocean perch minces.
). of Food Sci. (1989) 54 (4) 824—826, 834.
240 - HULLIN j.P.
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Possibilités offertes par l'azote liquide dans la préparation des produits
surgelés.
lnd. Alim. Agr. (1968) 85 (10) 1203-1214.
241 - HULLIN J.P.
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L'azote liquide : une frigorie pour l'industrie alimentaire.
Rev. Prat. Froid (1972) 25 (307) 53—56.
242 - HULLIN J.P.
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L'emploi des fluides cryogéniques dans les systèmes mixtes de réfrigération
et de congélation.
Rev. Gén. Froid (1973) 64 (1) 17—22.
243 - HURTEAUX M.].
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Nouveaux emplois du CO2 en congélation.
Rev. Gén. Froid (1973) 64 (1) 23—25.
244 — HUSS H.H.
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Storage life of prepacked wet fish at 0°C - l — Plaice and haddock.
]. of Food Technol (1972) 7 (1) 13—26.
245 - HUSS H.H. et al.
—
The influence of hygiene in catch handling on the storage life of iced cod
and plaice.
). of Food Technol. (1974) 9 (2) 213-221.
246 - HUSSIEN M.A. et al.
—
Histological characteristics of fresh and processed Egyptian mussels
(Tapees decussata) during coid—sotage and freezing.
Egyptian). of Food Sci. (1984) 12 (1—2) 71—76.
246b - H\XIANG K.T. et al.
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Protection of menhaden mince lipids from rancidity during frozen storage.
]. of Food Sci. (1989) 54 (5) 1120—1124.
247 - lONOV A.G. et al.
-
Advanced rotor freezing units in food industry.
C.R. XVIème Congrès International du Froid Paris (1983) 123-128.
248 — ITO H. et al.
-
Distribution of bacteria in frozen shrimps and their decontamination by
gamma irradiation.
Food irradiation (1987) 22 (2) 19-22.
249 - lTO H. et a].
-
Effect ofirradiation on frozenshrimps: inactivation ofmicroorganisms and
shelf— life extension of defrosted shrimps.
Food Irradiation (1988) 23 (2) 72—76.
'
.
hua).
'
250 - JARENBACK L et al.
-
Ultrastructural changes during frozen storage of cod (Gadus mor
]. FoodTechnol. (1975) 10 (2)229-239; (1975) 10(3) 309-325 ; (1975)
10 (4) 437—452 ;
'
'
'
'lation.
251 — A50N A.C.
-
A propos du choux des methodes de deconge
_
J
in «Manutention et préservation du porsson» OCDE Paris (1965) 203—
215.
252 - ASO
.
.
-
Dryin and dehydration.
_
J
N A C
in «Figsh as Food» BORGSTROM G., Academic Press, New York (1 965) Vol.
III, 1-54.
253 - ASON
_Ç_
_
-
Physical properties and processes.
J
A
Gt al
in «Advances in fish science and technology» CONNELL J.].
Ed. Fishing News Books Ltd Farnham (1980) 158-175.
-
'
'
hanically deboned fish.
254 - JAUREGUI CA. et al.
-
Discoloration problems m mec
). of Food Sci. (1980) 45 (4) 1068-1069XV
238 ' HOWGATE F—
Bibliography
of storage lives of wet and frozen fish.
… inst. Int. Froid — Con C2 et D3 - Aberdeen (1985) 389-401.
-
Thawing of fish and fishery products.
De Visserijwereld (1972) 31 (20) 3 p.
-
Texture changes of frozen stored cod and ocean perch minces.
). of Food Sci. (1989) 54 (4) 824—826, 834.
240 - HULLIN j.P.
-
Possibilités offertes par l'azote liquide dans la préparation des produits
surgelés.
lnd. Alim. Agr. (1968) 85 (10) 1203-1214.
241 - HULLIN J.P.
-
L'azote liquide : une frigorie pour l'industrie alimentaire.
Rev. Prat. Froid (1972) 25 (307) 53—56.
242 - HULLIN J.P.
-
L'emploi des fluides cryogéniques dans les systèmes mixtes de réfrigération
et de congélation.
Rev. Gén. Froid (1973) 64 (1) 17—22.
243 - HURTEAUX M.].
-
Nouveaux emplois du CO2 en congélation.
Rev. Gén. Froid (1973) 64 (1) 23—25.
244 — HUSS H.H.
-
Storage life of prepacked wet fish at 0°C - l — Plaice and haddock.
]. of Food Technol (1972) 7 (1) 13—26.
245 - HUSS H.H. et al.
—
The influence of hygiene in catch handling on the storage life of iced cod
and plaice.
). of Food Technol. (1974) 9 (2) 213-221.
246 - HUSSIEN M.A. et al.
—
Histological characteristics of fresh and processed Egyptian mussels
(Tapees decussata) during coid—sotage and freezing.
Egyptian). of Food Sci. (1984) 12 (1—2) 71—76.
246b - H\XIANG K.T. et al.
-
Protection of menhaden mince lipids from rancidity during frozen storage.
]. of Food Sci. (1989) 54 (5) 1120—1124.
247 - lONOV A.G. et al.
-
Advanced rotor freezing units in food industry.
C.R. XVIème Congrès International du Froid Paris (1983) 123-128.
248 — ITO H. et al.
-
Distribution of bacteria in frozen shrimps and their decontamination by
gamma irradiation.
Food irradiation (1987) 22 (2) 19-22.
249 - lTO H. et a].
-
Effect ofirradiation on frozenshrimps: inactivation ofmicroorganisms and
shelf— life extension of defrosted shrimps.
Food Irradiation (1988) 23 (2) 72—76.
'
.
hua).
'
250 - JARENBACK L et al.
-
Ultrastructural changes during frozen storage of cod (Gadus mor
]. FoodTechnol. (1975) 10 (2)229-239; (1975) 10(3) 309-325 ; (1975)
10 (4) 437—452 ;
'
'
'
'lation.
251 — A50N A.C.
-
A propos du choux des methodes de deconge
_
J
in «Manutention et préservation du porsson» OCDE Paris (1965) 203—
215.
252 - ASO
.
.
-
Dryin and dehydration.
_
J
N A C
in «Figsh as Food» BORGSTROM G., Academic Press, New York (1 965) Vol.
III, 1-54.
253 - ASON
_Ç_
_
-
Physical properties and processes.
J
A
Gt al
in «Advances in fish science and technology» CONNELL J.].
Ed. Fishing News Books Ltd Farnham (1980) 158-175.
-
'
'
hanically deboned fish.
254 - JAUREGUI CA. et al.
-
Discoloration problems m mec
). of Food Sci. (1980) 45 (4) 1068-1069XV