L'Industrîe Alimentaire Halieutique. Vol. IV - L‘utilisation du 'oid.
255 _ JAY] M.
—
Food preservation by use of low temperature.
in «Modern Food Microbiology» JAYJ.M., Ed. Van Nostrand Reinhold
Cy. New—York (1970) 137-150.
256 _ JAY J.M.
-
Spoilage of fish and shellfish.
in «Modern Food Microbiology»)AYl.M., Ed. V.N. Reinhold Cy. NewYork (1970) 81-86 et 137—145.
257 - JAYJ.M.
—
Characteristics and growth of psychrophilic microorganisms.
in «Modern Food Microbiology»lAYj.M., Ed. V.N. Reinhold Cy. NewYork (1970) 272—287.
258 - JENSEN M.H. et al.
-
Storage of chilled cod under vacuum and at various concentrations of
carbon dioxide.
In «Advances in fish science and technology» CONNELL J.].
Ed. Fishing News Books Ltd Farnharm (1980) 294-297.
259 — JEON J.K. et al.
-
Processing conditions and quality stability of filefishs steak during frozen
storage.
_
Korean ). of Food Sci. & Technol. (1984) 16 (2) 127-132.
260 - JESSEN B.
—
Transport routier de poisson congelé.
Infofish (1984) 3, 42-43.
261 - JESSEN B. et al.
-
Prevention of black spot in retrait—packed frozen Norway Iobsters.
in Inst. Int. Froid Con C2 D3 - Aberdeen (1985) 343—348.
262 - JHAVERS S.N. et al.
-
Atlantic mackerel (Scomber scombrus L.) : shelf life in ice.
]. of Food Sci. (1982) 47 (6) 1808—1810.
263 —leNG S.T. et al.
—
Influence of frozen storage on the changes in composition of free
aminoacids and protein denaturation of fish muscle.
Proc. of 6th Int Cong. Food Sci. Technol. (1983) 1, 66-67.
264 - JIANG S.T. et al.
-
interaction between free amicoacids and proteins in vitro during frozen
storage at -ZO°C.
Proc. 6th Int. Cong. Food Sci. & Technol. (1983) 1, 68-69.
265 — JIANG S.T. et al.
-
Optimization of the freezing conditions on mackerel and amberfish for
manufacturing minced fisch.
]. of Foodf Sci. (1985) 50 (3) 727—732.
266 - JIANG S.T. et al.
—
Changes in free aminoacids and protein denaturation of fish muscle during
frozen storage.
J. Agric. Food Chem. (1985) 33 (5) 839—844.
267 ' JIANG S.T. et al.
-
Effect of the temperature fluctuation on the meat quality of frozen
mackerel (Scomber tapeinocepha!us).
in Inst. Int. Froid Con C2 D3 - Aberdeen (1985) 63—69.
268 ' “ANG S-T- EÎ ô|—
Prevention of browing discoIoration and drip loss of frozen shucked oyster
(Crassostrea gigas).
in Inst. Int. Froid Con C2 D3 - Aberdeen (1985) 349-354.
269 ' “ANG 3-T—
Effect of free aminoacids and freezing conditions on protein denaturation
of frozen fish.
Dissert. Abstr. Int. (1985) B, 46 (6) 1759.
270 ' “ANG S-T° et al.
-
Protein denaturation and changes in nucleotides of fish muscle during
frozen storage.
]. Agric. Food Chem. (1987) 35 22—27.
271 ' “ANG S'T' et al.
-
Effect of free aminoacids on the denaturation of mackerel myofibrillar
_
XVI
255 _ JAY] M.
—
Food preservation by use of low temperature.
in «Modern Food Microbiology» JAYJ.M., Ed. Van Nostrand Reinhold
Cy. New—York (1970) 137-150.
256 _ JAY J.M.
-
Spoilage of fish and shellfish.
in «Modern Food Microbiology»)AYl.M., Ed. V.N. Reinhold Cy. NewYork (1970) 81-86 et 137—145.
257 - JAYJ.M.
—
Characteristics and growth of psychrophilic microorganisms.
in «Modern Food Microbiology»lAYj.M., Ed. V.N. Reinhold Cy. NewYork (1970) 272—287.
258 - JENSEN M.H. et al.
-
Storage of chilled cod under vacuum and at various concentrations of
carbon dioxide.
In «Advances in fish science and technology» CONNELL J.].
Ed. Fishing News Books Ltd Farnharm (1980) 294-297.
259 — JEON J.K. et al.
-
Processing conditions and quality stability of filefishs steak during frozen
storage.
_
Korean ). of Food Sci. & Technol. (1984) 16 (2) 127-132.
260 - JESSEN B.
—
Transport routier de poisson congelé.
Infofish (1984) 3, 42-43.
261 - JESSEN B. et al.
-
Prevention of black spot in retrait—packed frozen Norway Iobsters.
in Inst. Int. Froid Con C2 D3 - Aberdeen (1985) 343—348.
262 - JHAVERS S.N. et al.
-
Atlantic mackerel (Scomber scombrus L.) : shelf life in ice.
]. of Food Sci. (1982) 47 (6) 1808—1810.
263 —leNG S.T. et al.
—
Influence of frozen storage on the changes in composition of free
aminoacids and protein denaturation of fish muscle.
Proc. of 6th Int Cong. Food Sci. Technol. (1983) 1, 66-67.
264 - JIANG S.T. et al.
-
interaction between free amicoacids and proteins in vitro during frozen
storage at -ZO°C.
Proc. 6th Int. Cong. Food Sci. & Technol. (1983) 1, 68-69.
265 — JIANG S.T. et al.
-
Optimization of the freezing conditions on mackerel and amberfish for
manufacturing minced fisch.
]. of Foodf Sci. (1985) 50 (3) 727—732.
266 - JIANG S.T. et al.
—
Changes in free aminoacids and protein denaturation of fish muscle during
frozen storage.
J. Agric. Food Chem. (1985) 33 (5) 839—844.
267 ' JIANG S.T. et al.
-
Effect of the temperature fluctuation on the meat quality of frozen
mackerel (Scomber tapeinocepha!us).
in Inst. Int. Froid Con C2 D3 - Aberdeen (1985) 63—69.
268 ' “ANG S-T- EÎ ô|—
Prevention of browing discoIoration and drip loss of frozen shucked oyster
(Crassostrea gigas).
in Inst. Int. Froid Con C2 D3 - Aberdeen (1985) 349-354.
269 ' “ANG 3-T—
Effect of free aminoacids and freezing conditions on protein denaturation
of frozen fish.
Dissert. Abstr. Int. (1985) B, 46 (6) 1759.
270 ' “ANG S-T° et al.
-
Protein denaturation and changes in nucleotides of fish muscle during
frozen storage.
]. Agric. Food Chem. (1987) 35 22—27.
271 ' “ANG S'T' et al.
-
Effect of free aminoacids on the denaturation of mackerel myofibrillar
_
XVI