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proteins in vitro during frozen storage at -20°C.
}. Agric. Food Chem. (1987) 35 28—33.
272 - “ANG 5-T- et al.
-
Effect of adenosine—nucleotides and their derivatives on the denaturation
of myof1br1l1ar proteins in vitro during frozen storage at —ZO°C.
J. of Food Sci. (1987) 52 (1) 117—123.
273 —JIANG S.T. et al.
-
Denaturation and change in SH groupe of actomyosin from milkfish
(Chanos chanos) during storage at -ZO°C.
J. of Agric. and Food. Chem. (1988) 36 (3) 433-437.
274 - JIANG S.T. et al.
-
Effect
of modified ice storage on the quality and prevention of darkening
d15c0Ioration of shrimps Solencera prominentis.
Bull. ofJapan. Soc. of Scient. Fisheries (1988) 54 (8) 1415-1422.
275 - JlMENEY—COLNENERO F. et al.
-
Changes in protein functionality in fish muscle.
in Inst. Int. Froid Con C2 D3 - Aberdeen (1985) 319-322.
275b — JIMENEY-COLNENERO F. et al.
—
Effects ofseasonalvarïations on proteinfonctionalproperties offish during
frozen storage.
J. of Food Biochem. (1988) 12 (3) 159-170.
276 — JOHANNSEN A.
—
Problèmes sanitaires du préemballage du poisson pour Ia vente au détail.
in «Manutention et préservation du poisson «OCDE Paris (1965) 291298.
277 — JOHNSON H.C. et al.
-
Sensitivity of Vibrio parahemolycus to cold in oysters, fish fillets and
crabmeat.
J. of Food Sci. (1973) 38 (3) 437-441.
278 — JONES N.R.
-
Problèmes Iiés à la congélation du poisson très frais.
in «Manutention et préservation du poisson «OCDE Paris (1965) 35—62.
279 - JORGENSEN B.V.
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Hygiène des caisses à poisson.
in «Manutention et préservation du poisson «OCDE Paris (1965) 227247.
280 - JORGENSEN B.R. et al.
-
Microbiological quality and shelf life prediction of chilled fish.
Int. J. of Food Microbiology (1988) 6 (4) 295-307.
281 - JOSEPH J. et al.
-
Effect of raw material quality on the shelf—Iife of frozen squid (Loligo
Duvaucellir) mantles.
in Inst. Int. Froid Con C2 D3 - Aberdeen (1985) 103-109.
282 - JOSEPHSON D.B. et al.
-
Identification of volatile aroma compounds from oxidized frozen whitefish
(Coregonas clupeaformis).
Canadian Inst. of Food Sci. & Technol. J. (1984) 17 (3) 178-182.
283 - JOSEPHSON D.B. et al.
-
Effect of handling and packaging of the quality of frozen whitesh.
,
J. of Food Sci. (1985) 50(1) 1-4.
284 ‘ JUL M—
Chilling and freezing fishery products : changes In views and usages.
Int. J. of Refrigeratïon (1986) 9 (3) 174—178.
et Inst. Int. Froid Con C2 D3 - Aberdeen (1985) 23—28.
-
-
long period preservation of
285 — KAKUDA K.
t
]_
—
Partial freezmg as a new method for
_
_
e
a
«Shirasuhoshi», cooked and semidnedwvemle flSh oûapanesa anchovy.
Bull. Tokai Reg. Fish Res. lab. (1983) 111 43-53.
,
.
.
,
-
-
'
lé.
286 - KARSTI
.
-
Decongelatton a l air humide du pousson
conge
0
in «Manutention et préservation du pousson «OCDE Paris (1965) 185192.
287 - KATAYAMA K et al
-
Fundamental research of food freezing using & fluidized bed.
Refrigeration (1981) 56 (641)
XVII
proteins in vitro during frozen storage at -20°C.
}. Agric. Food Chem. (1987) 35 28—33.
272 - “ANG 5-T- et al.
-
Effect of adenosine—nucleotides and their derivatives on the denaturation
of myof1br1l1ar proteins in vitro during frozen storage at —ZO°C.
J. of Food Sci. (1987) 52 (1) 117—123.
273 —JIANG S.T. et al.
-
Denaturation and change in SH groupe of actomyosin from milkfish
(Chanos chanos) during storage at -ZO°C.
J. of Agric. and Food. Chem. (1988) 36 (3) 433-437.
274 - JIANG S.T. et al.
-
Effect
of modified ice storage on the quality and prevention of darkening
d15c0Ioration of shrimps Solencera prominentis.
Bull. ofJapan. Soc. of Scient. Fisheries (1988) 54 (8) 1415-1422.
275 - JlMENEY—COLNENERO F. et al.
-
Changes in protein functionality in fish muscle.
in Inst. Int. Froid Con C2 D3 - Aberdeen (1985) 319-322.
275b — JIMENEY-COLNENERO F. et al.
—
Effects ofseasonalvarïations on proteinfonctionalproperties offish during
frozen storage.
J. of Food Biochem. (1988) 12 (3) 159-170.
276 — JOHANNSEN A.
—
Problèmes sanitaires du préemballage du poisson pour Ia vente au détail.
in «Manutention et préservation du poisson «OCDE Paris (1965) 291298.
277 — JOHNSON H.C. et al.
-
Sensitivity of Vibrio parahemolycus to cold in oysters, fish fillets and
crabmeat.
J. of Food Sci. (1973) 38 (3) 437-441.
278 — JONES N.R.
-
Problèmes Iiés à la congélation du poisson très frais.
in «Manutention et préservation du poisson «OCDE Paris (1965) 35—62.
279 - JORGENSEN B.V.
-
Hygiène des caisses à poisson.
in «Manutention et préservation du poisson «OCDE Paris (1965) 227247.
280 - JORGENSEN B.R. et al.
-
Microbiological quality and shelf life prediction of chilled fish.
Int. J. of Food Microbiology (1988) 6 (4) 295-307.
281 - JOSEPH J. et al.
-
Effect of raw material quality on the shelf—Iife of frozen squid (Loligo
Duvaucellir) mantles.
in Inst. Int. Froid Con C2 D3 - Aberdeen (1985) 103-109.
282 - JOSEPHSON D.B. et al.
-
Identification of volatile aroma compounds from oxidized frozen whitefish
(Coregonas clupeaformis).
Canadian Inst. of Food Sci. & Technol. J. (1984) 17 (3) 178-182.
283 - JOSEPHSON D.B. et al.
-
Effect of handling and packaging of the quality of frozen whitesh.
,
J. of Food Sci. (1985) 50(1) 1-4.
284 ‘ JUL M—
Chilling and freezing fishery products : changes In views and usages.
Int. J. of Refrigeratïon (1986) 9 (3) 174—178.
et Inst. Int. Froid Con C2 D3 - Aberdeen (1985) 23—28.
-
-
long period preservation of
285 — KAKUDA K.
t
]_
—
Partial freezmg as a new method for
_
_
e
a
«Shirasuhoshi», cooked and semidnedwvemle flSh oûapanesa anchovy.
Bull. Tokai Reg. Fish Res. lab. (1983) 111 43-53.
,
.
.
,
-
-
'
lé.
286 - KARSTI
.
-
Decongelatton a l air humide du pousson
conge
0
in «Manutention et préservation du pousson «OCDE Paris (1965) 185192.
287 - KATAYAMA K et al
-
Fundamental research of food freezing using & fluidized bed.
Refrigeration (1981) 56 (641)
XVII