]. of Food Sci. (1979) 44 (5) 1420—1424.
305 — KOLBE E. et al.
-
Ice requirements for chilled seawater systems.
Marine Fisheries Review (1985) 47 (4) 33-42.
306 - KONlNG (de) A.]. et al.
-The originf of free fatty acids formed in frozen cape hake mince (Merluccius
capensis, Castelnau) during cold storage at-18°C.
). Sci. Food Agric. (1987) 39 (1) 79-84.
307 - KOSAK P.H. et al.
-
Effects ofmicrobiological decontamination on the storage stability of fresh
fish.
). of Food Sci. (1981) 45 (4) 1012—1014.
308 — KOZIMA T.T.
—
Effect of temperature fluctuation on quality of frozen fish.
Refrigeration (1983) 58 (663) 23-35.
309- KRAMER D.E. et al.
-
Effect of pH prefreezing treatment on the texture of yellowtail rockfish
(Sebastes avidus) as measured by the Ottawa texture measuring system.
). of Food Technol. (1981) 16 (5) 493-504.
310 - KRISH NAKU MAR S. et al.
-
Preservation of SardineHa longiceps in iced and chilled seawater -l— Changes
during storage with particular reference to bacterial load and nitrogenus
compounds.
Fishery technology (1985) 22 (2) 126-131.
311 - KRlSHNAMURTHY B.V. et al.
-
Microbiology of shrimps handled and stored in chilled seawater and in
ice.
]. of Food Sci. et Technol. India (1986) 23 (3) 148—152.
312 - KRIVCHENIA M. et al.
-
Effect of cryoprotectants on frozen whitefish fillets.
]. of Food Sci. (1988) 53 (4) 999-1003.
313 - KRIVCHENIA M. et al.
—
—
Effect of cryoprotectants on frozen burbot fillets and a comparaison with
whitefish fillets.
J. of Food Sci (1988) 53 (4) 1004-1008, 1050.
313b- KRUEGER D.]. et al.
—
Effect of chemical additives on toughening of fillets of frozen Alaska
pollack.
). of Food Sci. (1989) 54 (5) 1101-1106.
314 - KRZYNOWEK ]. et al.
-
Seasonal variation and frozen storage stability of the blue mussels (Mytilus
edulis).
]. of Food Sci. (1979) 44 (6) 1644-1645, 1648.
315 - KÜMMERLIN R.
-
Resazurin test for microbiological control of deep—frozen shrimps.
). of Food Technol. (1982) 17 (4) 513—515.
316 — KURADE S.S. et al.
-
Prediction of shelf—life of frozen minced fish in terms of oxidative rancidity’
as measured by TBARS number.
). of Food Sci. (1987) 52 (2) 300-302, 311.
317 - KWOLEK \X/.F. et al.
-
Predicting storage stability from time—temperature
data.
Food Technology (1971) 25 (10) 51-57, 63.
317b- KYE M.\Xl et al
—
Changes of myofibriller proteins and texture in freshwater prawn,
Macrobrachium rosenbergii, during ice storage.
Marine Fisheries Rev. (1988) 50 (1) 53-56318 - LABIE Çh_ et al.
-
Modifications biologiques
des muscles de sardine (Clupea sardina) au cours
de la congélation.
Revue Gén. Froid (1981) 71 (5) 285—290.
-
'
'
'
'
'
'
foods.
319 - LABUZA Th. P.
-
Kinetics of lipid ox1datton ln
Critical Rev. in Foods. (1971) 10. 355—403—
_._.._.…_._..
..__.v...
.-..
.
......…
-
..
…..…
…
.
_..__…..
......v—..……—……..—
…
…
.
XlX
305 — KOLBE E. et al.
-
Ice requirements for chilled seawater systems.
Marine Fisheries Review (1985) 47 (4) 33-42.
306 - KONlNG (de) A.]. et al.
-The originf of free fatty acids formed in frozen cape hake mince (Merluccius
capensis, Castelnau) during cold storage at-18°C.
). Sci. Food Agric. (1987) 39 (1) 79-84.
307 - KOSAK P.H. et al.
-
Effects ofmicrobiological decontamination on the storage stability of fresh
fish.
). of Food Sci. (1981) 45 (4) 1012—1014.
308 — KOZIMA T.T.
—
Effect of temperature fluctuation on quality of frozen fish.
Refrigeration (1983) 58 (663) 23-35.
309- KRAMER D.E. et al.
-
Effect of pH prefreezing treatment on the texture of yellowtail rockfish
(Sebastes avidus) as measured by the Ottawa texture measuring system.
). of Food Technol. (1981) 16 (5) 493-504.
310 - KRISH NAKU MAR S. et al.
-
Preservation of SardineHa longiceps in iced and chilled seawater -l— Changes
during storage with particular reference to bacterial load and nitrogenus
compounds.
Fishery technology (1985) 22 (2) 126-131.
311 - KRlSHNAMURTHY B.V. et al.
-
Microbiology of shrimps handled and stored in chilled seawater and in
ice.
]. of Food Sci. et Technol. India (1986) 23 (3) 148—152.
312 - KRIVCHENIA M. et al.
-
Effect of cryoprotectants on frozen whitefish fillets.
]. of Food Sci. (1988) 53 (4) 999-1003.
313 - KRIVCHENIA M. et al.
—
—
Effect of cryoprotectants on frozen burbot fillets and a comparaison with
whitefish fillets.
J. of Food Sci (1988) 53 (4) 1004-1008, 1050.
313b- KRUEGER D.]. et al.
—
Effect of chemical additives on toughening of fillets of frozen Alaska
pollack.
). of Food Sci. (1989) 54 (5) 1101-1106.
314 - KRZYNOWEK ]. et al.
-
Seasonal variation and frozen storage stability of the blue mussels (Mytilus
edulis).
]. of Food Sci. (1979) 44 (6) 1644-1645, 1648.
315 - KÜMMERLIN R.
-
Resazurin test for microbiological control of deep—frozen shrimps.
). of Food Technol. (1982) 17 (4) 513—515.
316 — KURADE S.S. et al.
-
Prediction of shelf—life of frozen minced fish in terms of oxidative rancidity’
as measured by TBARS number.
). of Food Sci. (1987) 52 (2) 300-302, 311.
317 - KWOLEK \X/.F. et al.
-
Predicting storage stability from time—temperature
data.
Food Technology (1971) 25 (10) 51-57, 63.
317b- KYE M.\Xl et al
—
Changes of myofibriller proteins and texture in freshwater prawn,
Macrobrachium rosenbergii, during ice storage.
Marine Fisheries Rev. (1988) 50 (1) 53-56318 - LABIE Çh_ et al.
-
Modifications biologiques
des muscles de sardine (Clupea sardina) au cours
de la congélation.
Revue Gén. Froid (1981) 71 (5) 285—290.
-
'
'
'
'
'
'
foods.
319 - LABUZA Th. P.
-
Kinetics of lipid ox1datton ln
Critical Rev. in Foods. (1971) 10. 355—403—
_._.._.…_._..
..__.v...
.-..
.
......…
-
..
…..…
…
.
_..__…..
......v—..……—……..—
…
…
.
XlX