L'Industrie Alimentaire Halieutique. Vol. IV - L'utilisation du froid.
M
288 - KATO N. et al.
-
La congélation partielle comme moyen de conservation de la fraîcheur
du poisson -2— Modification des propriétés des protéines au cours du
stockage du muscle de bar partiellement congelé.
Bul. Japan Soc. Sci. Fisheries (1974) 40 (12) 1263-1267.
289 - KE P.]. et al.
—
Acceleration of lipid oxidation in frozen mackerel fillet by pretreatment
with microwave heating.
). of Food. Sci. (1978) 43 (1) 38-40.
290 - KE P.). et al.
—
Differential lipid oxidation in various parts of frozen mackerel.
]. of Food Technol. (1977) 12 (1) 37-47.
291 — KEIZAIS
-
La congélation des produits alimentaires et le problème du contrôle de
la qualité.
Bull. Inf. P. Mmes Etr. (1975) 58, J, 32.
292 — KELLEHER S.D. et al.
—
Chemical and physical changes in red hake blocks during frozen storage.
). of Food Sci. (1982) 47 (1) 65-70.
293 - KELMAN J.H. et al.
-
Le traitement des langoustines (Scampr).
Bul. Inf. Pêches Mmes Etr. (1973) 29 (2), RU, 4 et (1973) 30 (3) 17.
294 - KEMP B. et al.
—
Comparative rates of IMP degradation in unfrozen and frozen-and-thawed
(slacked) fish.
). of Foodf Sci. (1969) 34 (2) 132—135.
295 - KIENER A.
-
L'application du froid à la conservation du poisson.
lnd. Alim. Agr. (1959) 76 (9-10) 729-732.
296 - KIM Y.]. et al.
-
Quantitative analyses of texture change in cod muscle during frozen
storage.
). of Food Process. Engineering (1985) 7 (4) 265-272.
297 - KIM ).B. et al.
-
A method for the differentiation of frozen-thawed from unfrozen fish fillets
by a combination of Torrymeter readings and K values.
Bull. Jap. Soc. of Sci. Fisheries (1987) 53 (1) 159-164.
298 — KISSAM AD et al.
-
Water thawing of fish using low frequency acoustics.
). of Food Sci. (1982) 47 (1) 71-75.
299 — KISSAM A.D.
-
Acoustics thawing of frozen food.
United States Patent U S U 504 498 (1985).
300 - KNORR D. et al.
-
A simple method for evaluatin textural chan es of frozen fish minces.
9
9
]. of Food Sci. (1983) 48 (1) 292—293.
301 - KNUDSEN L.B. et al.
—
Textural parameters in compression testing of a gel made from fresh and
frozen fish mince.
]. of Texture Studiese (1987) 18 (3) 261-271.
302 - KOLAKO\XISKA A.
—
Changes in lipids during the storage of krill (Euphausia superba) à 3°C.
Zeitsch. für Lebebsm. — Untersuch. und Forschung (1988) 186 (6) 519523.
302b‘ KOLAKOWSKA A—
Krill lipids after frozen storage of about one year in relation to storage
time before freezing.
Nahrung (1989) 33 (3) 241—244.
303 ' KOLBE E‘
-
Cooling pacific shrimp (Pandalus jordanr) with sprayed refrigerated sea
water.
]. of Food Sci. (1979) 44 (5) 1418—1419, 1424.
304 ' KOLBE E'
-.
Refrigerated seawater spray system model fort shrimp vessels.
XVIII
M
288 - KATO N. et al.
-
La congélation partielle comme moyen de conservation de la fraîcheur
du poisson -2— Modification des propriétés des protéines au cours du
stockage du muscle de bar partiellement congelé.
Bul. Japan Soc. Sci. Fisheries (1974) 40 (12) 1263-1267.
289 - KE P.]. et al.
—
Acceleration of lipid oxidation in frozen mackerel fillet by pretreatment
with microwave heating.
). of Food. Sci. (1978) 43 (1) 38-40.
290 - KE P.). et al.
—
Differential lipid oxidation in various parts of frozen mackerel.
]. of Food Technol. (1977) 12 (1) 37-47.
291 — KEIZAIS
-
La congélation des produits alimentaires et le problème du contrôle de
la qualité.
Bull. Inf. P. Mmes Etr. (1975) 58, J, 32.
292 — KELLEHER S.D. et al.
—
Chemical and physical changes in red hake blocks during frozen storage.
). of Food Sci. (1982) 47 (1) 65-70.
293 - KELMAN J.H. et al.
-
Le traitement des langoustines (Scampr).
Bul. Inf. Pêches Mmes Etr. (1973) 29 (2), RU, 4 et (1973) 30 (3) 17.
294 - KEMP B. et al.
—
Comparative rates of IMP degradation in unfrozen and frozen-and-thawed
(slacked) fish.
). of Foodf Sci. (1969) 34 (2) 132—135.
295 - KIENER A.
-
L'application du froid à la conservation du poisson.
lnd. Alim. Agr. (1959) 76 (9-10) 729-732.
296 - KIM Y.]. et al.
-
Quantitative analyses of texture change in cod muscle during frozen
storage.
). of Food Process. Engineering (1985) 7 (4) 265-272.
297 - KIM ).B. et al.
-
A method for the differentiation of frozen-thawed from unfrozen fish fillets
by a combination of Torrymeter readings and K values.
Bull. Jap. Soc. of Sci. Fisheries (1987) 53 (1) 159-164.
298 — KISSAM AD et al.
-
Water thawing of fish using low frequency acoustics.
). of Food Sci. (1982) 47 (1) 71-75.
299 — KISSAM A.D.
-
Acoustics thawing of frozen food.
United States Patent U S U 504 498 (1985).
300 - KNORR D. et al.
-
A simple method for evaluatin textural chan es of frozen fish minces.
9
9
]. of Food Sci. (1983) 48 (1) 292—293.
301 - KNUDSEN L.B. et al.
—
Textural parameters in compression testing of a gel made from fresh and
frozen fish mince.
]. of Texture Studiese (1987) 18 (3) 261-271.
302 - KOLAKO\XISKA A.
—
Changes in lipids during the storage of krill (Euphausia superba) à 3°C.
Zeitsch. für Lebebsm. — Untersuch. und Forschung (1988) 186 (6) 519523.
302b‘ KOLAKOWSKA A—
Krill lipids after frozen storage of about one year in relation to storage
time before freezing.
Nahrung (1989) 33 (3) 241—244.
303 ' KOLBE E‘
-
Cooling pacific shrimp (Pandalus jordanr) with sprayed refrigerated sea
water.
]. of Food Sci. (1979) 44 (5) 1418—1419, 1424.
304 ' KOLBE E'
-.
Refrigerated seawater spray system model fort shrimp vessels.
XVIII